Monolaurin Preparation Method Affects Activity Against Vegetative Cells ofBacillus cereus

Author:

Cotton Lori N.,Marshall Douglas L.

Funder

U.S. Department of Agriculture

Mississippi Agricultural and Forestry Experiment Station, Mississippi State University

Publisher

Elsevier BV

Subject

Food Science

Reference21 articles.

1. Food-grade chemicals for use in designing food preservative systems;Kabara;Journal of Food Protection,1981

2. A new preservative system for food;Kabara;Journal of Food Safety,1982

3. Medium-chain fatty acids and esters;Kabara,1993

4. Fatty acids and derivatives as antimicrobial agents — a review;Kabara;AOCS Monograph,1979

5. Antimicrobial activity of ethanol, glycerol monolaurate or lactic acid againstListeria monocytogenes;Oh;International Journal of Food Microbiology,1993

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