Open AccessApplication of ε-poly-L-lysine٠HCl on Extending the Shelf-Life of Spiced Meats
Author(s) -
Gao Xiang,
Hao Yu,
Zhumeng Wu,
Fang Wang,
Pang Meixia,
Jinghua Qi
Publication year - 2019
Publication title -
international journal of nutrition and food sciences
Language(s) - English
Resource type - Journals
eISSN - 2327-2716
pISSN - 2327-2694
DOI - 10.11648/j.ijnfs.20190802.13
Subject(s) - preservative , shelf life , proteus , food science , chemistry , biochemistry , escherichia coli , gene
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