Antimicrobial properties of different types of honey and effects of tualang honey as a marinating agent and vacuum packaging on chicken
The antimicrobial activity of honey is mainly credited to its acidity, osmolarity and enzymatic generation of hydrogen peroxide via glucose oxidase. Additional honey components, such as aromatic acids or phenolic compounds, might also contribute to the overall antimicrobial activity. The level of...
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| Format: | Thesis |
| Language: | English |
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2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/77011/1/FSTM%202018%2016%20IR.pdf |