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Search: authors:"Matthias Schöck"

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First evaluation of alkylpyrazine application as a novel method to decrease microbial contaminations in processed meat products

Every year about 20% of the globally produced meat gets lost due to microbial spoilage. Nevertheless, the demand for processed meat is constantly rising and producers are searching for novel strategies to reduce microbial contaminations in their products. In the present study, we evaluated the applicability of alkylpyrazines as antimicrobial agents. These fragrant molecules...