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2000•Industrie alimentariRequires access

The control of Clostridia in cheesemaking using nisin immobilized in a semi-permeable membrane.

Anna Lante, Antonella Crapisi, Sabrina Pavan Zannoni, P. Spettoli

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Key concepts: Nisin, Clostridia, Cheesemaking, Food science, Chemistry, Microbiology, Clostridium, Chromatography

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The control of Clostridia in cheesemaking using nisin immobilized in a semi-permeable membrane. — Research Paper | ScholarLens