Effect of peptides from lactoferrin on some food spoilage bacteria /

Peptide hydrolysates generated from pepsin digestion of lactoferrin and apolactoferrin were evaluated for their antibacterial action against non-pathogenic strains of Escherichia coli, Pseudomonas chlorophis, P ftag7 (ATCC 4973)and P fluoresens (ATCC 17400) in Tryptic Soy Broth (TSB). The treated s...

Full description

Bibliographic Details

Main Author:	Hassan, Zaiton Binti
Format:	Thesis Book
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 1995.
Subjects:	Major food science and technology.
Online Access:	http://proxy.library.tamu.edu/login?url=http://proquest.umi.com/pqdweb?did=742536141&sid=1&Fmt=2&clientId=2945&RQT=309&VName=PQD