The emulsifying effect of biosurfactants produced by food spoilage organisms in Nigeria
Food spoilage organisms were isolated using standard procedures on Nutrient Agar, Cetrimide Agar and Pseudomonas Agar Base (supplemented with CFC). The samples were categorized as animal products (raw fish, egg, raw chicken, corned beef, pasteurized milk) and plant products (vegetable salad, water l...
Gardado en:
| Principais autores: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
ISEKI_Food Association (IFA)
2016-04-01
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| Series: | International Journal of Food Studies |
| Assuntos: | |
| Acceso en liña: | https://www.iseki-food-ejournal.com/article/285 |
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