Activated Lactoferrin —A New Approach to Meat Safety Activated form of natural antimicrobial improves safety of beef and poultry by preventing attachment and growth of bacteria.
Year: 2002
Type: article
Source: Food technology
Author: A. Satyanarayan Naidu
Language: English
Subfield: Microbiology
Field: Immunology and Microbiology
Domain: Life Sciences
Open Access status: closed
OpenAlex ID: W118438577