Combined natural antimicrobial treatments on a ready-to-eat poultry product stored at 4 and 8°C-Reference-Cited by-同舟云学术

Combined natural antimicrobial treatments on a ready-to-eat poultry product stored at 4 and 8°C

Published:2011-04 Issue:4 Volume:90 Page:880-888
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Ntzimani A.G.,Giatrakou V.I.,Savvaidis I.N.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/90/4/880/4355517/poultrysci90-0880.pdf

Reference36 articles.

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3. Action of lysozyme and nisin mixtures against lactic acid bacteria;Chun;Int. J. Food Microbiol.,2000

4. Effect of temperature on shelf-life and microbial population of lightly processed cactus pear fruit;Corbo;Postharvest Biol. Technol.,2004

5. The relationship between the phenotypic properties of bacteria from chill-stored meat and spoilage processes;Dainty;Soc. Appl. Bacteriol. Symp. Ser.,1992

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