Produksi Senyawa Antibakteri Isolat Bakteri NS(9) dari Bekasam Ikan Nila (Oreochromis niloticus)
作者： Yoga Indra Purnama
DOI:
关键词:
摘要:
参考文章(22)
Handbook of meat processing. Handbook of meat processing.. ,(2010) , 10.1002/9780813820897
P. Ratanatriwong, P. Prachaiyo, P. Wongsa-Ngasri, Effect of organic acid and salt mixture on shelf-life extension and growth inhibition of Staphylococcus aureus and Escherichia coli O157:H7 in moo yor. Asian Journal of Food and Agro-Industry. ,vol. 2, pp. 351- 361 ,(2009)
Adrian Goldman, Dirk Linke, Bacterial adhesion : chemistry, biology and physics Springer. ,(2011)
Maria M. Theron, J. F. Rykers Lues, Organic Acids and Food Preservation ,(2010)
Haroun N. Shah, Saheer Gharbia, Mass spectrometry for microbial proteomics Wiley. ,(2010)
Jodi A. Lindsay, Staphylococcus : molecular genetics Caister Academic Press. ,(2008)
George M. Hall, FISH PROCESSING: SUSTAINABILITY AND NEW OPPORTUNITIES ,(2014)
James G. Cappuccino, Natalie Sherman, Microbiology : A Laboratory Manual ,(1991)
Peter C. Jurs, Conrad L. Stanitski, John W. Moore, Chemistry: The Molecular Science ,(2001)
Peter Graumann, Bacillus : cellular and molecular biology Caister Academic Press. ,(2007)