The effect of lysozyme and butylated hydroxyanizole on spoilage and pathogenic bacteria associated with foods

Journal of Food Safety

Volumn 16, Issue 1, 1996, Pages 59-74

  Razavi Rohani, S Mehdi ^a   Griffiths, Mansel W ^b  

^a URMIA UNIVERSITY   (Iran)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOCOCCUS LACTIS; NEGIBACTERIA; POSIBACTERIA;

EID: 0029737616     PISSN: 01496085     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4565.1996.tb00151.x     Document Type: Article

References (40)

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