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|Abstract:||Nat Prod Rad, Vol. 5(6), Nov.-Dec. 2006, 481 Gonzalez-Fandos
E and Dominguez JL, Efficacy of lactic acid against Listeria monocytogenes attached to poultry skin during refrigerated
storage, J Appl Microbiol.
2006, 101(6), 1331-1339
Nat Prod Rad, Vol. 5(6), Nov.-Dec. 2006, 482 Whyte R, Hudson JA and Graham C, Campylobacter in chicken livers and their destruction by pan frying, Lett Appl Microbiol, 2006, 43(6), 591-595
Nat Prod Rad, Vol. 5(6), Nov.-Dec. 2006, 482 Pappas Athanasios C, Karadas Filiz, Surai Peter F, Wood Nicholas AR, Cassey Phillip, Bortolotti Gary R and Speake Brian K,Interspecies variation in yolk selenium concentrations among eggs of free-living birds: The effect of phylogeny, J Trace Elem Med Biol, 2006, 20(3), 155-160
Nat Prod Rad, Vol. 5(6), Nov.-Dec. 2006, 482-483 Brunda G, Sashidhar RB and Sarin RK, Use of egg yolk antibody (IgY) as an immunoanalytical tool in the detection of Indian cobra (Naja naja naja) venom in biological samples of forensic origin, Toxicon, 2006, 48(2), 183-194
Nat Prod Rad, Vol. 5(6), Nov.-Dec. 2006, 483 Al-Bachir Mahfouz and Zeinou Ruba, Effect of gamma irradiation on some characteristics of shell eggs and mayonnaise prepared from irradiated eggs, J Food Safety, 2006, 26(4), 348-360
Nat Prod Rad, Vol. 5(6), Nov.-Dec. 2006, 484 Mecitoğlu Çiğdem, Yemenicioğlu Ahmet, Arslanoğlu Alper, Elmacı Zehra Seda, Korel Figen and Çetin Ali Emrah, Incorporation of partially purified hen egg white lysozyme into zein films for antimicrobial food packaging, Food Res Int, 2006, 39 (1), 12-21
Nat Prod Rad, Vol. 5(6), Nov.-Dec. 2006, 484 Sakanaka Senji and Tachibana Yumi, Active oxygen scavenging activity of egg-yolk protein hydrolysates and their effects on lipid oxidation in beef and tuna homogenates, Food Chem, 2006, 95 (2), 243-249
Nat Prod Rad, Vol. 5(6), Nov.-Dec. 2006, 485 Nakimbugwe Dorothy, Masschalck Barbara, Anim Grace and Michiels Chris W, Inactivation of gram-negative bacteria in milk and banana juice by hen egg white and lambda lysozyme under high hydrostatic pressure, Int J Food Microbiol, 2006, 112 (1), 19-25
Nat Prod Rad, Vol. 5(6), Nov.-Dec. 2006, 485-486 Campbell Lydia, Raikos Vassilios and Euston Stephen R, Heat stability and emulsifying ability of whole egg and egg yolk as related to heat treatment, Food Hydrocol, 2005, 19 (3), 533-539
|ISSN:||0975-1092 (Online); 0972-592X (Print)|
|Appears in Collections:||NPR Vol.5(6) [November-December 2006]|
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