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dc.contributorFacultad de Veterinariaes_ES
dc.contributor.authorSantos Buelga, Jesús Ángel 
dc.contributor.authorLópez Díaz, Teresa María 
dc.contributor.authorGarcía Fernández, María del Camino 
dc.contributor.authorGarcía López, María Luisa 
dc.contributor.authorOtero Carballeira, Andrés 
dc.contributor.otherTecnologia de los Alimentoses_ES
dc.date1995-06-30
dc.date.accessioned2018-02-03T18:02:49Z
dc.date.available2018-02-03T18:02:49Z
dc.date.issued2018-02-03
dc.identifier.citationMilchwissenschaft,1995, vol. 50, n. 12es_ES
dc.identifier.urihttp://hdl.handle.net/10612/7265
dc.descriptionP. 690-692es_ES
dc.description.abstractThe lactioerixidase-thiocyanate-hydrogen peroxide system (LP system) of milk is one of the better known natural antimicrobial systems of food. Its bacteriostatic and batericidal activity against several foodborne bacteria has been previously shown. Also, the activation of the LP system in raw milk has been proposed as a means for controlling several sanitary risks of bacterial origin and for improving its shelf-life.es_ES
dc.languageenges_ES
dc.publisherAva agrar-verlag allgäues_ES
dc.subjectTecnología de los alimentoses_ES
dc.subjectVeterinariaes_ES
dc.subject.otherSheep fresh cheesees_ES
dc.subject.otherValdeón cheesees_ES
dc.subject.otherSpaines_ES
dc.subject.otherAeromonas hydrophilaes_ES
dc.subject.otherPsychrotrophses_ES
dc.titleAntibacterial effect of the lactoperoxidase system against aeromonas hydrophila and psychrotrophs during the manufacturing of the Spanish sheep fresh cheese Villalónes_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.description.peerreviewedSIes_ES


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