NEW ASPECTS FOR THE APPLICATION OF NISIN TO FOOD-PRODUCTS BASED ON ITS MODE OF ACTION

被引：48

作者：

HENNING, S ^{[1
]}

METZ, R ^{[1
]}

HAMMES, WP ^{[1
]}

机构：

[1] UNIV HOHENHEIM, INST LEBENSMITTELTECHNOL, D-7000 STUTTGART 70, GERMANY

来源：

关键词：

D O I：

10.1016/0168-1605(86)90008-5

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：135 / 141

页数：7

共 13 条

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[2]

FRANK W, 1983, BRANNTWEINWIRTSCHAFT, V16, P278

[3]

HEINZL H, 1986, THESIS U HOHENHEIM

[4] STUDIES ON THE MODE OF ACTION OF NISIN [J].

HENNING, S ;

METZ, R ;

HAMMES, WP .

[5] FORMATION OF BUTANOL-2 BY LACTIC-ACID BACTERIA AND YEAST [J].

HIEKE, E ;

VOLLBRECHT, D .

[6]

Hurst A., 1983, ANTIMICROBIALS FOODS, P327

JONES, LW .

[8]

KAISER W, 1985, THESIS U HOHENHEIM

[9]

Lipinska E., 1977, Antibiotics and antibiosis in agriculture., P103

[10]

LIPINSKA E, 1975, VERWENDUNG NISIN BEI, P85