Bacteriocins: modes of action and potentials in food preservation and control of food poisoning

Tjakko Abee; Lothar Krockel; Colin Hill

doi:10.1016/0168-1605(95)00055-0

Bacteriocins: modes of action and potentials in food preservation and control of food poisoning

Tjakko Abee
, Lothar Krockel
, Colin Hill

Wageningen University & Research
Max Rubner Institut

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	169-185
Number of pages	17
Journal	International Journal of Food Microbiology
Volume	28
Issue number	2
DOIs	https://doi.org/10.1016/0168-1605(95)00055-0
Publication status	Published - Dec 1995

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 12 Responsible Consumption and Production

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10.1016/0168-1605(95)00055-0

Cite this

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title = "Bacteriocins: modes of action and potentials in food preservation and control of food poisoning",

author = "Tjakko Abee and Lothar Krockel and Colin Hill",

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}

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T1 - Bacteriocins

T2 - modes of action and potentials in food preservation and control of food poisoning

AU - Abee, Tjakko

AU - Krockel, Lothar

AU - Hill, Colin

PY - 1995/12

Y1 - 1995/12

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U2 - 10.1016/0168-1605(95)00055-0

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EP - 185

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

IS - 2

ER -

Bacteriocins: modes of action and potentials in food preservation and control of food poisoning

UN SDGs

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