Incorporation of preservatives in polylactic acid films for inactivating Escherichia coli O157:H7 and extending microbiological shelf life of strawberry puree.
about
A review of poly(lactic acid)-based materials for antimicrobial packaging.Survival and detection of Bacillus cereus in the presence of Escherichia coli, Salmonella enteritidis, Staphylococcus aureus, Pseudomonas aeruginosa and Candida albicans after rechallenge in make-up removers.Inactivation of Salmonella in liquid egg albumen by antimicrobial bottle coatings infused with allyl isothiocyanate, nisin and zinc oxide nanoparticles.Effects of Acidification and Preservatives on Microbial Growth during Storage of Orange Fleshed Sweet Potato Puree.
P2860
Incorporation of preservatives in polylactic acid films for inactivating Escherichia coli O157:H7 and extending microbiological shelf life of strawberry puree.
description
2010 nî lūn-bûn
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2010年の論文
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2010年学术文章
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2010年学术文章
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2010年学术文章
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2010年学术文章
@zh-hans
2010年学术文章
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2010年学术文章
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2010年學術文章
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name
Incorporation of preservatives ...... helf life of strawberry puree.
@en
Incorporation of preservatives ...... helf life of strawberry puree.
@nl
type
label
Incorporation of preservatives ...... helf life of strawberry puree.
@en
Incorporation of preservatives ...... helf life of strawberry puree.
@nl
prefLabel
Incorporation of preservatives ...... helf life of strawberry puree.
@en
Incorporation of preservatives ...... helf life of strawberry puree.
@nl
P2093
P2860
P1476
Incorporation of preservatives ...... helf life of strawberry puree.
@en
P2093
Glenn Boyd
Howard Zhang
P2860
P304
P356
10.4315/0362-028X-73.5.812
P577
2010-05-01T00:00:00Z