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  • Nisin As A Model Food Preservative: Critical Reviews in Food Science and Nutrition February 1994

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    Geréz Julio
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    Nisin as a model food preservative is a 1994 article published in Critical Reviews in Food Science and Nutrition. The article discusses nisin, a bacteriocin produced by Lactococcus lactis subsp. lactis that has been used as a food preservative. It was authored by John Norman Hansen from the University of Maryland, College Park, who has published 65 publications and received over 2,500 citations.

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    Nisin as a model food preservative is a 1994 article published in Critical Reviews in Food Science and Nutrition. The article discusses nisin, a bacteriocin produced by Lactococcus lactis subsp. lactis that has been used as a food preservative. It was authored by John Norman Hansen from the University of Maryland, College Park, who has published 65 publications and received over 2,500 citations.

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    © All Rights Reserved
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    10 views26 pages

    Nisin As A Model Food Preservative: Critical Reviews in Food Science and Nutrition February 1994

    Uploaded by

    Geréz Julio
    Nisin as a model food preservative is a 1994 article published in Critical Reviews in Food Science and Nutrition. The article discusses nisin, a bacteriocin produced by Lactococcus lactis subsp. lactis that has been used as a food preservative. It was authored by John Norman Hansen from the University of Maryland, College Park, who has published 65 publications and received over 2,500 citations.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    Nisin as a model food preservative

    Article  in  Critical Reviews in Food Science and Nutrition · February 1994


    DOI: 10.1080/10408399409527650 · Source: PubMed

    CITATIONS READS

    90 1,978

    1 author:

    John Norman Hansen


    University of Maryland, College Park
    65 PUBLICATIONS   2,586 CITATIONS   

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