SCOPUS 정보 검색 플랫폼

Volumn 5, Issue 2, 2014, Pages 220-228

Antimicrobial activity of poultry bone and meat trimmings hydrolyzates in low-sodium turkey food

(11) Zanello, Pier Paolo a Sforza, Stefano a Dossena, Arnaldo a Lambertini, Francesca a Bottesini, Chiara a Nikolaev, Ilya V b Koroleva, Olga b Ciociola, Tecla a Magliani, Walter a Conti, Stefania a Polonelli, Luciano a

a UNIVERSITY OF PARMA (Italy)

b BACH INSTITUTE OF BIOCHEMISTRY (Russian Federation)

Author keywords

[No Author keywords available]

Indexed keywords

ANTI-MICROBIAL ACTIVITY; COLONY FORMING UNITS; HUMAN CONSUMPTION; INDUSTRIAL CONDITIONS; MICROBIAL GROWTH; PROTEIN HYDROLYZATES; SENSORY CHARACTERISTICS; WATER HOLDING CAPACITY;

AMINO ACIDS; BACTERIA; BONE; ENZYMATIC HYDROLYSIS; INDUSTRIAL RESEARCH; INDUSTRY; PROTEINS; TRIMMING;

MEATS;

ANTIINFECTIVE AGENT; PROTEIN HYDROLYSATE; SODIUM;

ANIMAL; ARTICLE; BACTERIUM; BONE; CHEMISTRY; DRUG EFFECT; EVALUATION STUDY; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; MEAT; METHODOLOGY; MICROBIOLOGY; POULTRY; TASTE; TURKEY (BIRD); WASTE;

ANIMALS; ANTI-BACTERIAL AGENTS; BACTERIA; BONE AND BONES; FOOD PRESERVATION; HUMANS; MEAT PRODUCTS; POULTRY; PROTEIN HYDROLYSATES; SODIUM; TASTE; TURKEYS; WASTE PRODUCTS;

EID: 84893313610 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c3fo60454c Document Type: Article

Times cited : (10)

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