Enterocins in food preservation
- Author
- KHAN, Haider1 ; FLINT, Steve2 ; YU, Pak-Lam1
[1] School of Engineering and Advanced Technology, Massey University, Palmerston North 11222, New Zealand
[2] Institute of Food, Nutrition and Human Health, Massey University, Palmerston North 11222, New Zealand - Source
International journal of food microbiology. 2010, Vol 141, Num 1-2, pp 1-10, 10 p ; ref : 2 p.1/4
- CODEN
- IJFMDD
- ISSN
- 0168-1605
- Scientific domain
- Food science technology; Microbiology, infectious diseases
- Publisher
- Elsevier, Amsterdam
- Publication country
- Netherlands
- Document type
- Article
- Language
- English
- Author keyword
- Active packaging Bacteriocins Enterocins Enterococci Enterococcus Food biopreservation
- Keyword (fr)
- Aliment Bactériocine Conservation aliment Emballage actif Enterococcus Interaction microorganisme Bactérie Conditionnement Micrococcales Streptococcaceae
- Keyword (en)
- Food Bacteriocin Food preservation Active packaging Enterococcus Microorganism interrelationships Bacteria Conditioning Micrococcales Streptococcaceae
- Keyword (es)
- Alimento Bacteriocina Conservación alimento Empaque activo Enterococcus Interacción microorganismo Bacteria Acondicionamiento Micrococcales Streptococcaceae
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A02 Handling, storage, packaging, transport
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 22975146
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.ijfoodmicro.2010.03.005 
https://dx.doi.org/10.1016/j.ijfoodmicro.2010.03.005
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