✦ LIBER ✦
Interactive inhibition of meat spoilage and pathogenic bacteria by lysozyme, nisin and EDTA in the presence of nitrite and sodium chloride at 24 °C
✍ Scribed by Alexander O. Gill; Richard A. Holley
- Book ID
- 114158544
- Publisher
- Elsevier Science
- Year
- 2003
- Tongue
- English
- Weight
- 115 KB
- Volume
- 80
- Category
- Article
- ISSN
- 0168-1605
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