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Effects on Escherichia coli O157:H7 and meat starter cultures of bovine lactoferrin in broth and microencapsulated lactoferrin in dry sausage batters

✍ Scribed by Anas A. Al-Nabulsi; Richard A. Holley

Book ID: 113645748
Publisher: Elsevier Science
Year: 2007
Tongue: English
Weight: 164 KB
Volume: 113
Category: Article
ISSN: 0168-1605
DOI: 10.1016/j.ijfoodmicro.2006.07.019

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