Effect of bovine lactoferrin and Casein Peptide Powder on Microbial Growth and Glucose Utilization by Microorganisms in Pork Meat During Storage at 4°c

Pakistan Journal of Nutrition

Volumn 10, Issue 3, 2011, Pages 208-213

  Umuhumuza, Liliane Clarisse ^a   Wei Min, Niu ^b   Sun, Xiulan ^a  

^a JIANGNAN UNIVERSITY   (China)

^b WuXi Center for Disease Prevention and Control   (China)

Author keywords

Freshness; Glucose content; Meat; Milk protein; Preservatives; Shelf life

Indexed keywords

CASEIN; GLUCOSE; LACTOFERRIN;

ARTICLE; BACTERIAL COUNT; COLONY FORMING UNIT; CONTROLLED STUDY; FOOD STORAGE; GLUCOSE METABOLISM; GLUCOSE UTILIZATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MICROBIAL GROWTH; MICROORGANISM; NONHUMAN; PORK; TEMPERATURE;

BACTERIA (MICROORGANISMS); BOVINAE;

EID: 79955599879     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2011.208.213     Document Type: Article

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