Use of nisin, lysozyme and EDTA for inhibiting microbial growth in chilled buffalo meat

International Journal of Food Science and Technology

Volumn 43, Issue 4, 2008, Pages 573-578

  Cannarsi, Marianna ^a   Baiano, Antonietta ^a   Sinigaglia, Milena ^a   Ferrara, Lino ^b   Baculo, Rodolfo ^b   Del Nobile, Matteo A ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

^b CNR   (Italy)

Author keywords

Active packaging; Buffalo meat; Disodium ethylenediaminetetraacetate salt; Lysozyme; Nisin

Indexed keywords

BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA;

EID: 40549116957     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01438.x     Document Type: Article

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