Preservation of raw milk by activation of the natural lactoperoxidase systems-Reference-Cited by-同舟云学术

Preservation of raw milk by activation of the natural lactoperoxidase systems

Published:1996-06 Issue:3 Volume:7 Page:149-152
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Haddadin M.S.,Ibrahim S.A.,Robinson R.K.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference16 articles.

1. Antibacterial effect of the lactoperoxidase system on psychrotrophic bacteria in milk;Bjork;J. Dairy Res.,1978

2. The lactoperoxidase/thiocyanate/hydrogen peroxide system as a temporary preservative for raw milk in developing countries;Bjork;Milchwissenschaft,1979

3. Utilization of lactoperoxidase system in preservation of raw milk under local conditions;Ewais;Egyptian J. Dairy Sci.,1985

4. Enhanced thermal destruction of Listeria monocytogenes and Staphylococcus aureus by lactoperoxidase system;Kamau;Appl. Environ. Microbiol.,1990

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