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Nisin preliminary study as a potential preservative for sliced ripened cheese: NaCl, fat and enzymes influence on nisin concentration and its antimicrobial activity

Shelf LifePotential PreservativeFood SpoilageFood AnalysisFood MicrobiologyFood PreservationFood EngineeringMicrobiologyNisin Preliminary StudyPublic HealthNisin ConcentrationFood TechnologyFood SafetyHealth Sciences