2024-03-29T12:54:11Zhttp://buleria.unileon.es/oai/requestoai:buleria.unileon.es:10612/72652020-12-10T09:00:32Zcom_10612_17col_10612_18
Tecnologia de los Alimentos
Santos, Jesús A.
López Díaz, Teresa María
García Fernández, María del Camino
García López, María Luisa
Otero Carballeira, Andrés
2018-02-03
P. 690-692
The 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.
http://hdl.handle.net/10612/7265
spa
Ava agrar-verlag allgäu
Antibacterial effect of the lactoperoxidase system against aeromonas hydrophila and psychrotrophs during the manufacturing of the Spanish sheep fresh cheese Villalón
info:eu-repo/semantics/article
TEXT
BULERIA. Repositorio Institucional de la Universidad de León
Hispana