Functionality of liquid smoke as an antimicrobial in cooked meat products: liquid smoke suppresses spoilage-related lactic acid bacteria
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Published:2021
Issue:5
Volume:27
Page:759-768
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ISSN:1344-6606
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Container-title:Food Science and Technology Research
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language:en
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Short-container-title:FSTR
Author:
Takeda Shiro1, Uchiyama Jumpei2, Sugita Kazutoshi2, Enomoto Hirofumi3, Ahhmed Abdulatef M4, Kinoshita Yuki1, Mizunoya Wataru1, Arima Yoshitaka5, Sakata Ryoichi1
Affiliation:
1. Department of Animal Science and Biotechnology, School of Veterinary Medicine, Azabu University 2. Department of Veterinary Medicine, School of Veterinary Medicine, Azabu University 3. Advanced Instrumental Analysis Center, Teikyo University 4. Chemical and Metallurgical Engineering Faculty, Yildiz Technical University 5. Logos Corp
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Reference27 articles.
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3 articles.
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