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Use of Bacteriocin Producing
Lactococcus lactis
subsp.
lactis
LABW4 to Prevent
Listeria monocytogenes
Induced Spoilage of Meat
Soma Barman,
Ranjan Ghosh,
Narayan C. Mandal
Food Nutr. Sci.
Vol.5 No.22, December 01, 2014
DOI:
10.4236/fns.2014.522224
(PDF 3557K)
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Studies on Fungi Responsible for the Spoilage/Deterioration of Some Edible Fruits and Vegetables
Iniekong P. Udoh,
Clara I. Eleazar,
Bryan O. Ogeneh,
Martin E. Ohanu
Adv. Microbiol.
Vol.5 No.4, April 24, 2015
DOI:
10.4236/aim.2015.54027
(PDF 2068K)
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Antioxidant Effect of Bovine Plasma Proteins Modified via Maillard Reaction on n3 Fortified Beef Patties
Carina Lorena Fernández,
Ricardo Alejandro Fogar,
Mirtha Marina Doval,
Ana María Romero,
María Alicia Judis
Food Nutr. Sci.
Vol.7 No.8, June 30, 2016
DOI:
10.4236/fns.2016.78068
(PDF 852K)
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The Effects of Residual Blood of Carcasses on Poultry Technological Quality
Bourbab Mohamed,
Idaomar Mohamed
Food Nutr. Sci.
Vol.3 No.10, October 12, 2012
DOI:
10.4236/fns.2012.310181
(PDF 186K)
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Microbiological Contamination of Fresh Chicken Meat in the Retail Stores
Karahmet Enver,
Isaković Senita,
Operta Sabina,
Hamidović Saud,
Toroman Almir,
Đulančić Nermina,
Muhamedagić Samir
Food Nutr. Sci.
Vol.12 No.1, January 28, 2021
DOI:
10.4236/fns.2021.121006
(PDF 260K)
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