Prevention of spoilage by enterocin AS-48 combined with chemical preservatives, under vacuum, or modified atmosphere in a cooked ham model

Food Control

Volumn 24, Issue 1-2, 2012, Pages 15-22

  Banos A ^a   Ananou, S ^a   Martinez Bueno M ^a,b   Galvez A ^c   Maqueda, M ^a   Valdivia, E ^a,b  

^a UNIVERSITY OF GRANADA   (Spain)

^b UNIVERSITY OF GRANADA   (Spain)

^c UNIVERSITY OF JAÉN   (Spain)

Author keywords

Biopreservation; Brochothrix thermosphacta; Cooked ham; Enterocin AS 48; Lactobacillus sakei; Staphylococcus carnosus

Indexed keywords

BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA; LACTOBACILLUS; LACTOBACILLUS SAKEI; STAPHYLOCOCCUS CARNOSUS;

EID: 80055093114     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2011.08.001     Document Type: Article

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