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Showing 1 to 1 of 1 for “"Iysozyme"”.
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A study of the effect of Iysozyme, pediocin and heat treatment on the survival of pathogenic bacteria in fermented meat products.
A method for the isolation of listeria from meat products based on the use of primary enrichment with LEB, secondary enrichment with UVM-II, followed by plating on PALCAM agar was developed. The method yielded a higher number of better isolated colonies, with a lower rate of mould contamination …