ANTIMICROBIAL PROPERTIES OF LAURICIDIN IN MECHANICALLY DEBONED CHICKEN, MINCED FISH AND CHICKEN SAUSAGE-Reference-Cited by-同舟云学术

ANTIMICROBIAL PROPERTIES OF LAURICIDIN IN MECHANICALLY DEBONED CHICKEN, MINCED FISH AND CHICKEN SAUSAGE

Published:1982-09 Issue:3 Volume:4 Page:177-184
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Safety

Author:

BAKER ROBERT C.,POON WINNIE,KLINE DONNA,VADEHRA DHARAM V.

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4565.1982.tb00442.x/fullpdf

Reference18 articles.

1. Ascorbic Acid Dipping as a Means of Extending Shelf Life and Improving Microbial Quality of Cut-Up Broiler Parts

2. M. AYAZ, 1975 . Studies on the physiological characterization of Staphylococci and the effects of butylated hydroxyanisole and butylated hydroxytoluene on growth and exterotoxin production of Staphylococcus aureus . Ph.D. thesis , Washington State University, Pullman.

3. ANTIMICROBIAL EFFECTS OF BUTYLATED HYDROXYANISOLE (BHA)

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