Investigations into the activity of enzymes produced by spoilage-causing bacteria: A possible basis for improved shelf-life estimation

Food Microbiology

Volumn 16, Issue 5, 1999, Pages 531-540

  Braun, P ^a   Fehlhaber, K ^a   Klug, C ^a   Kopp, K ^a  

^a UNIVERSITY OF LEIPZIG   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD ANALYSIS; FOOD SAFETY;

AEROMONAS CAVIAE; AEROMONAS HYDROPHILA; AEROMONAS PUNCTATA; BACILLUS CEREUS; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); BACTERIUM SUBTILIS; CLOSTRIDIUM PERFRINGENS; MICROCOCCUS LUTEUS; MIRABILIS; PROTEUS FLUORESCENS; PROTEUS MIRABILIS; PROTEUS VULGARIS; PSEUDOMONAS; PSEUDOMONAS AERUGINOSA; PSEUDOMONAS FLUORESCENS; SERRATIA MARCESCENS; STAPHYLOCOCCUS AUREUS; STAPHYLOCOCCUS EPIDERMIDIS;

EID: 0032717359     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1006/fmic.1999.0266     Document Type: Article

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