A.Garrido Fernández, Francisco Noé Arroyo López, M.C. Durán Quintana
págs. 315-324
S.F. Barefoot, F.Y. Ekinci
págs. 325-330
Functionality of selected strains of moulds and yeasts from Vietnamese rice wine starters
M.J.R. Nout, N.T.P. Dung, F.M. Rombouts
págs. 331-340
Identification of yeasts associated with milk products using traditional and molecular techniques
S. Zelger, L.K. Bánszky, K. Lopandic, F. Eliskases-Lechner, H. Prillinger
págs. 341-350
V. Sanchis, S. Marín, A.J. Ramos, E. Pardo
págs. 351-358
Abiodun Adesiyun, Nadira Seepersadsingh, I-sanna Gibbons, Saed Rahaman
págs. 359-366
Modeling the influence of electron beam irradiation on the heat resistance of Bacillus cereus spores
Manuel Valero Roche, María Cruz Salmerón Menarguez, D. Álvarez, J. A. Sarrías
págs. 367-371
Myung-Woo Byun, Dong-Ho Kim, Kyong-Soo Kim, Cheorun Jo, Hyun-Pa Song, Cheol-Ho Lee
págs. 372-378
Rajesh Nayak, Tabitha Stewart, Mohamed Nawaz, Carl Cerniglia
págs. 379-392
Toxicity effects of fungicide residues on the wine-producing process
João V. Andrade, Isabel C. Ferreira, Ricardo C. Calhelha, Letícia M. Estevinho
págs. 393-398
Anti-listerial inhibitory lactic acid bacteria isolated from commercial cold smoked salmon
Paul A. Gibbs, Paula Teixeira, Elisabetta Tomé
págs. 399-405
Linda Saucier
págs. 406-407
Book review: Antimicrobials in Food
Larry R. Beuchat
pág. 408
pág. 409
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