Effect of preservation techniques and food additives on staphylococcal thermonuclease

Nahrung - Food

Volumn 44, Issue 4, 2000, Pages 272-275

  Kumar, J K ^a   Sharma, A K ^b   Kulkarni, P R ^a  

^a UNIVERSITY OF MUMBAI   (India)

^b BHABHA ATOMIC RESEARCH CENTRE   (India)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT; FOOD ADDITIVE; FOOD PRESERVATIVE; MICROCOCCAL NUCLEASE;

ANIMAL; ARTICLE; CULTURE MEDIUM; DRUG EFFECT; ENZYMOLOGY; FOOD CONTROL; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; MEAT; METABOLISM; MICROBIOLOGY; MILK; STAPHYLOCOCCUS AUREUS; SWINE; TEMPERATURE;

ANIMALS; ANTIOXIDANTS; CULTURE MEDIA; FOOD ADDITIVES; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD PRESERVATIVES; MEAT; MICROCOCCAL NUCLEASE; MILK; STAPHYLOCOCCUS AUREUS; SWINE; TEMPERATURE;

EID: 0043227433     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/1521-3803(20000701)44:4<272::AID-FOOD272>3.0.CO;2-Q     Document Type: Article

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