Use of the natural food preservatives, nisin and natamycin, to reduce detrimental thermal impact on product quality
Author:
Publisher
Elsevier
Link
http://woodhead.metapress.com/index/J31164K72X24X151.pdf
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4. Clostridium botulinum growth and toxin production in media and processed cheese spread;Briozzo;Appl. Envion. Microbiol,1983
5. Combined effect of nisin and moderate heat on the destruction of Listeria monocytogenes in cold-pack lobster meat;Budu-Amoako;J. Food Prot.,1999
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