Related content

Surface Application of Lysozyme, Nisin, and EDTA to Inhibit Spoilage and Pathogenic Bacteria on Ham and Bologna

By Gill Alexander O.   Holley Richard A.  

Journal of Food Protection, Vol. 63, Iss. 10, 2000-10 ,pp. : 1338-1346

International Association for Food Protection

Access to resources Recommend Favorite

Ability of Bdellovibrio bacteriovorus 109J to Lyse Gram-Negative Food-Borne Pathogenic and Spoilage Bacteria

By Fratamico Pina M.   Whiting Richard C.  

Journal of Food Protection, Vol. 58, Iss. 2, 1995-02 ,pp. : 160-164

International Association for Food Protection

Access to resources Recommend Favorite

Antimicrobial Activity of Lactoferrin against Foodborne Pathogenic Bacteria Incorporated into Edible Chitosan Film

By Brown Cynthia A.   Wang Baowu   Oh Jun-Hyun  

Journal of Food Protection, Vol. 71, Iss. 2, 2008-02 ,pp. : 319-324

International Association for Food Protection

Access to resources Recommend Favorite

Enhanced Inactivation of Foodborne Pathogenic and Spoilage Bacteria by FD&C Red No. 3 and Other Xanthene Derivatives during Ultrahigh Pressure Processing

By Waite Joy   Yousef Ahmed E.  

Journal of Food Protection, Vol. 71, Iss. 9, 2008-09 ,pp. : 1861-1867

International Association for Food Protection

Access to resources Recommend Favorite

Antibacterial Efficiency of Finnish Spice Essential Oils against Pathogenic and Spoilage Bacteria

By Nevas Mari   Korhonen Anna-Riitta   Lindström Miia   Turkki Pekka   Korkeala Hannu  

Journal of Food Protection, Vol. 67, Iss. 1, 2004-01 ,pp. : 199-202

International Association for Food Protection

Access to resources Recommend Favorite