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Preservation of red meat with natural antimicrobial peptides produced by lactic acid bacteria

Thesis (MScVoedselwet)--University of Stellenbosch, 2004.

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Bibliographic Details
Main Author:	Kohrs, Gertruida Ansia
Other Authors:	Dicks, Leon Milner Theodore
Format:	Thesis
Language:	en_ZA
Published:	Stellenbosch : University of Stellenbosch 2011
Subjects:	Meat > Preservation Meat > Microbiology Peptide antibiotics Lactic acid bacteria Theses > Food science Dissertations > Food science
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Internet

http://hdl.handle.net/10019.1/16371