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Bacteriocins inactivation

Food processing conditions Food pH storage temperature Inactivation by food enzymes Interaction with food additives Bacteriocin adsorption to food components... [Pg.323]

See other pages where Bacteriocins inactivation is mentioned: [Pg.310]    [Pg.205]    [Pg.314]    [Pg.316]    [Pg.317]    [Pg.306]    [Pg.131]    [Pg.154]    [Pg.37]    [Pg.40]    [Pg.825]    [Pg.136]    [Pg.136]    [Pg.323]    [Pg.218]    [Pg.136]    [Pg.136]    [Pg.323]    [Pg.248]    [Pg.86]    [Pg.87]    [Pg.195]   
See also in sourсe #XX -- [ Pg.136 ]

See also in sourсe #XX -- [ Pg.136 ]



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