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Tecnología Cárnica



                                                 CONCLUSIÓN



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          Abdou, A. M., Higashiguchi, S., Aboueleinin, A., Kim, M., & Ibrahim, H. R. (2007). Antimicrobial
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          Akashi, A. (1969). Preservative effect of egg-white lysozyme added to cooked sausage.
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          Akashi, A. (1970). Preservative effect of egg-white lysozyme on salami sausage. Japanese
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          Akashi, A. (1971). Preservative effect of egg white lysozyme on Vienna sausage. Japanese
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          Amara, C. B., Eghbal, N., Degraeve, P., & Gharsallaoui, A. (2016). Using complex coacervation
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          Anand, S. P, & Sati, N. (2013). Artificial preservatives and their harmful effects: looking toward
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         Avramescu, M.-E., Borneman, Z., & Wessling, M. (2008). Particle-loaded hollow-fiber mem-
       brane adsorbers for lysozyme separation. Journal of Membrane Science, 322(2), 306-313. DOI:
       http://doi.org/10.1016/j.memsci.2008.06.013


         Barbiroli, A., Bonomi, F., Capretti, G., Iametti, S., Manzoni, M., Piergiovanni, L., & Rollini, M.
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         Benelhadj, S., Fejji, N., Degraeve, P., Attia, H., Ghorbel, D., & Gharsallaoui, A. (2016). Properties
       of  lysozyme/Arthrospira  platensis  (Spirulina)  protein  complexes  for  antimicrobial  edible
       food packaging. Algal Research, 15, 43-49. DOI: http://doi.org/10.1016/j.algal.2016.02.003


         Bevilacqua,  A.,  Sinigaglia,  M.,  &  Corbo,  M.  R.  (2010).  Use  of  lysozyme  and
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       uation  of  the  minimal  inhibitory  concentrations.  Journal  of  Food  Processing  and

       Preservation, 34(5), 904-914. DOI: http://doi.org/10.1111/j.1745-4549.2009.00406.x


         Branen, J. K., & Davidson, P. M. (2004). Enhancement of nisin, lysozyme, and monolaurin
       antimicrobial  activities  by  ethylenediaminetetraacetic  acid  and  lactoferrin.  International
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         Cannarsi, M., Baiano, A., Sinigaglia, M., Ferrara, L., Baculo, R., & Del Nobile, M. A. (2008). Use of
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