Development of a Novel Food Antimicrobial Technology: Application of Bacteriophages
Author:
Affiliation:
1. Faculty of Fisheries Sciences, Hokkaido University
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/67/10/67_352/_pdf
Reference63 articles.
1. 1) Leistner, L. and Gorris, L.G.M. (1995). Food preservation by hurdle technology. Trends Food Sci. Tech., 6, 41-46.
2. 2) Reardon, S. (2014). Phage therapy gets revitalized. Nature, 510, 15-16.
3. 3) Twort, F.W. (1915). An investigation on the nature of ultramicroscopic viruses. Lancet, 186, 1241-1243.
4. 4) d’Hérelle, F. (1917). Sur un microbe invisible antagoniste des bacilles dysentériques. C.R. Acad. Sci. (Paris), 165, 373-375.
5. 5) Ackermann, H.-W. and Prangishvili, D. (2012). Prokaryote viruses studied by electron microscopy. Arch. Virol., 157, 1843-1849.
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