A predictive model with repeated measures analysis of Staphylococcus aureus growth data
W.H. Carter Jr., C. Gennings, J.D. Eifert, M.W. Schilling, T.L. McCann
págs. 139-147
Aerococci and carnobacteria cause discoloration in cooked cured bologna
Michael D. Peirson, Richard A. Holley, Tat Yee Guan
págs. 149-158
Larry R. Beuchat, Barbara B. Adler, Sarah L. Holliday
págs. 159-168
John N. Sofos, P.A. Kendall, Mehmet Calicioglu
págs. 169-177
págs. 179-185
Influence of pH and NaCl on monolaurin inactivation of Streptococcus iniae
Douglas L. Marshall, Ta-Naska Trotter
págs. 187-192
Response of wheat sourdough parameters to temperature, NaCl and sucrose variations
H. Salovaara, Lauri Simonson, Matti Korhola
págs. 193-199
F. Foti, V. Sarullo, P. Micari, D. Ramondino, A. Caridi
págs. 201-209
Enhancement of nisin antibacterial activity by a bearberry (Arctostaphylos uva-ursi) leaf extract
Ryszard Amarowicz, Gary A. Dykes, Ronald B. Pegg
págs. 211-216
Formation of ethyl acetate and isoamyl acetate by various species of wine yeasts
J.M. Ortega, J. C. Mauricio, C. Millán, C. Plata
págs. 217-224
Identification and characterization of Klebsiellae isolated from milk and milk products in Jordan
Saeb Nazmi El-Sukhon
págs. 225-230
José Federico Echávarri Granado, María del Carmen Olarte Martínez, M. Giménez, Susana Sanz Cervera, María Carmen Lomas Esteban, Fernando Ayala Zurbano
págs. 231-242
Tony J. Fang, Hung-Chi Tsai
págs. 243-253
Effect of the nitrogen source on the fatty acid composition of Saccharomyces cerevisiae
Albert Mas Barón, Gemma Beltran Casellas, Maite Novo Molinero, Nicolas Rozès, María Jesús Torija Martínez, José Manuel Guillamón Navarro, Montserrat Poblet Icart
págs. 255-258
Eleftherios H. Drosinos, J. Metaxopoulos, M. Mataragas
págs. 259-265
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