Nitric Oxide (NO) and lactic acid bacteria-contributions to health, food quality, and safety

Food Reviews International

Volumn 21, Issue 3, 2005, Pages 313-329

  Karahan, Aynur Gül ^a   Çakmakçi, M Lütfü ^b   Cicioǧlu Aridoǧan, Buket ^c   Kart Gündoǧdu, Arzu ^a  

^a SULEYMAN DEMIREL UNIVERSITY   (Turkey)

^b ANKARA UNIVERSITY   (Turkey)

^c SULEYMAN DEMIREL UNIVERSITY SCHOOL OF MEDICINE   (Turkey)

Author keywords

Acid bacteria; Food quality; Food safety; Lactic acid; Nitric oxide

Indexed keywords

COLOR DEVELOPMENT; FOOD QUALITY; FOOD QUALITY AND SAFETIES; LACTIC ACID BACTERIA; MEAT PRODUCTS; NO PRODUCTIONS; PHYSIOLOGICAL PROCESS; STARTER CULTURES;

BACTERIA; GAS PLANTS; LACTIC ACID; NITRIC OXIDE;

FOOD SAFETY;

ANIMALIA;

EID: 22944467525     PISSN: 87559129     EISSN: 15256103     Source Type: Journal    
DOI: 10.1080/FRI-200061620     Document Type: Article

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