Open AccessAntimicrobial properties of lysozyme in meat and meat products: possibilities and challenges
Author(s) -
Zahra Pilevar,
Khadijeh Abhari,
Hasan Tahmasebi,
Samira Beikzadeh,
Roya Afshari,
Soheyl Eskandari,
Mohammad Jafar Ahmadi Bozorg,
Hedayat Hosseini
Publication year - 2022
Publication title -
acta scientiarum. animal sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.334
H-Index - 17
eISSN - 1807-8672
pISSN - 1806-2636
DOI - 10.4025/actascianimsci.v44i1.55262
Subject(s) - preservative , food spoilage , antimicrobial , food science , meat spoilage , shelf life , lysozyme , food preservation , food safety , food preservatives , food products , bacterial growth , microbiology and biotechnology , food microbiology , chemistry , biology , bacteria , biochemistry , genetics