Potential use of a bacteriocin-like substance in meat and vegetable food biopreservation

International Food Research Journal

Volumn 21, Issue 2, 2014, Pages 677-683

  Fangio, Maria Florencia ^a,b   Fritz, Rosalía ^b  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^b UNIVERSIDAD NACIONAL DE MAR DEL PLATA   (Argentina)

Author keywords

Antimicrobial activity; Bacteriocin; Meat products; Preservation; Vegetables

Indexed keywords

EID: 84896985088     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Article

References (42)

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