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1 Ergebnisse
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Nisin and Organic Acid Salts Improved the Microbial Quality..:
Ahmed Medhat Elbanna
;
Rana Fahmi Sabala
;
Samir Mohammed Abd-Elghany
...
https://www.mdpi.com/2304-8158/12/23/4283. , 2023
Link:
https://doi.org/10.3390/foods12234283
RT Journal T1
Nisin and Organic Acid Salts Improved the Microbial Quality, Extended the Shelf Life, and Maintained the Sensory Attributes of Semidry Beef Luncheon Marketed at Adverse (35–40 °C) Ambient Summer Temperatures
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:50dc882f753145fca15c72d081139cda&Exemplar=1&LAN=DE A1 Ahmed Medhat Elbanna A1 Rana Fahmi Sabala A1 Samir Mohammed Abd-Elghany A1 Kálmán Imre A1 Adriana Morar A1 Viorel Herman A1 Khalid Ibrahim Sallam PB MDPI AG YR 2023 K1 semidry beef luncheon K1 nisin K1 shelf-life extension K1 microbial quality K1 sensory attributes K1 organic acid salts K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/12/23/4283 LK http://dx.doi.org/https://doi.org/10.3390/foods12234283 DO https://doi.org/10.3390/foods12234283 SF ELIB - SuUB Bremen
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