Inhibitory effect of lactic acid and nisin on bacterial spoilage of chilled shrimp

被引：0
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作者：
Shirazinejad, A.R. [1 ]
Noryati, I. [1 ]
Rosma, A. [1 ]
Darah, I. [1 ]
机构：
[1] Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Penang, Malaysia
来源：
World Academy of Science, Engineering and Technology | 2010年 / 65卷
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页码：163 / 167
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