Interactions of the bacteriocins sakacin P and nisin with food constituents

Author： Aasen I.M.   Markussen S.   Moretro T.   Katla T.   Axelsson L.   Naterstad K.  

Publisher： Elsevier

ISSN： 0168-1605

Source： International Journal of Food Microbiology, Vol.87, Iss.1, 2003-10, pp. : 35-43

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Analysis of Food Constituents

By Parker J.K.  

Food Chemistry, Vol. 63, Iss. 1, 1998-09 ,pp. : 145-145

Elsevier

Access to resources Recommend Favorite

Analysis of Food Constituents

By Belton P.S.  

Food Quality and Preference, Vol. 9, Iss. 4, 1998-07 ,pp. : 291-291

Elsevier

Access to resources Recommend Favorite

Inhibition of Listeria monocytogenes in cold smoked salmon by addition of sakacin P and/or liveLactobacillus sakei cultures

By Katla T.   Moretro T.   Aasen I.M.   Holck A.   Axelsson L.   Naterstad K.  

Food Microbiology, Vol. 18, Iss. 4, 2001-08 ,pp. : 431-439

Elsevier

Access to resources Recommend Favorite

Manganese and copper imbalance in the food chain constituents in relation to Creutzfeldt-Jakob disease

By Masánová Vlasta   Mitrova Eva   Ursinyova Monika   Uhnakova Iveta   Slivarichova Dana  

International Journal of Environmental Health Research, Vol. 17, Iss. 6, 2007-12 ,pp. : 419-428

Taylor & Francis Ltd

Access to resources Recommend Favorite

An approach to the influence of nutrients and other food constituents on resistant starch formation

By Escarpa A.   Gonzalez M.C.   Morales M.D.   Saura-Calixto F.  

Food Chemistry, Vol. 60, Iss. 4, 1997-12 ,pp. : 527-532

Elsevier

Access to resources Recommend Favorite