Biological preservation of foods with reference to protective cultures, bacteriocins and food-grade enzymes

1995/01/01 by W.H. Holzapfel, Wilhelm H. Holzapfel, R. Geisen +3 · 2 citations
Agricultural and Biological Sciences · Biochemistry, Genetics and Molecular Biology · #Probiotics and Fermented Foods #Meat and Animal Product Quality #Microbial Inactivation Methods

paper · doi:10.1016/0168-1605(94)00036-6

Cited by

• Effect of protective cultures on selected parameters of fresh cheese
• A review of bacteriocinogenic lactic acid bacteria used as bioprotective cultures in fresh meat produced in Argentina