Preparation, Characterization and Antibacterial Effect of Chitosan Nanoparticles against Food Spoilage Bacteria-Reference-Cited by-同舟云学术

Preparation, Characterization and Antibacterial Effect of Chitosan Nanoparticles against Food Spoilage Bacteria

Published:2019-06-30 Issue:2 Volume:13 Page:1273-1278
ISSN:0973-7510
Container-title:Journal of Pure and Applied Microbiology
language:
Short-container-title:J Pure Appl Microbiol

Author:

Alarfaj Abdullah

Publisher

Journal of Pure and Applied Microbiology

Subject

Applied Microbiology and Biotechnology,Microbiology,Biotechnology

Reference23 articles.

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3. 3. Brackett R. Shelf- stability and safety of fresh produce as influence by sanitation and disinfection. J. Food. Protection., 1992; 55: 808-814.

4. 4. Chelkowski J. Cereal grain mycotoxins, fungi and quality in drying and storage. Drying. Technol., 1993;11: 411-412..

5. 5. Chien PJ, Sheu F, Yang FH. Effects of edible chitosan coating on quality and shelf life of sliced mango fruit. J. Food. Eng., 2007;78; 225-229.

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