About FAO News Multimedia Main topics Statistics Members Publications

AGRIS - International System for Agricultural Science and Technology

Advanced Search

The use of the bacteriocin, nisin, as a preservative in Ricotta-type cheeses to control the food-borne pathogen Listeria monocytogenes

1997

Davies, E.A. | Bevis, H.E. | Delves-Broughton, J. (Technical Services and Research Department, Aplin and Barrett Ltd, 15 North Street, Beaminster, Dorset DT8 3DZ (United Kingdom))

AGROVOC Keywords
agent de conservation almacenamiento calidad cells cellule cheese cold storage crecimiento croissance fromage growth inhibition keeping quality listeria monocytogenes maduramiento nisin nisina preservadores preservation preservatives quality queso ricotta cheese ripening stockage stockage au froid storage
Bibliographic information
Letters in Applied Microbiology (United Kingdom)
Volume 24 Issue 5
Pagination
pp. 343-346
Other Subjects
Inhibicion; Nysine; Murissage; Almacenamiento en frio; Aptitude a la conservation; Aptitud para la conservacion; Qualite; Celulas; Preservacion
Language
English
Note
15 ref.
1997-08-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Department for Environment, Food and Rural Affairs

Discover this data provider's collection in AGRIS

Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at agris@fao.org