Differentiation of the Effects of pH and Lactic or Acetic Acid Concentration on the Kinetics of Listeria monocytogenes Inactivation
pág. 474
Attachment of Listeria monocytogenes and Salmonella typhimurium to Stainless Steel and Buna-N in the Presence of Milk and Individual Milk Components
pág. 479
Inhibition of Clostridium botulinum Growth and Toxigenesis in a Model Gravy System by Coinoculation With Bacteriocin-Producing Lactic Acid Bacteria
pág. 485
Antibiotic Resistance Among Enterococcal Isolates from Environmental and Clinical Sources
pág. 489
Survey of Propionibacteria for Ability to Produce Propionic and Acetic Acids
pág. 493
Biogenic Amine Formation in Fresh Vacuum-Packaged Beef During Storage at 1øC for 120 Days
pág. 497
Kinetics of the Formation of Galactose in Milk During Thermal Processes
pág. 501
Low-Dose Gamma Irradiation and Refrigeration to Extend Shelf Life of Aerobically Packed Fresh Beef Round
pág. 505
Toxicological Evaluation of Acetolactate Decarboxylase
pág. 510
Computer Simulation of Microbiological Sampling of Liquid Foods
pág. 518
Prevalence of Listeria spp. on the Hands of Food Workers
pág. 525
Competitive Growth of Listeria monocytogenes and Yersinia enterocolitica in Milk
pág. 528
Immersion in Boiling Water to Disinfect Egg Shells Before Culturing Egg Contents for Salmonella Enteritidis
pág. 533
Prevalence of Campylobacter spp. and Salmonella spp. on Pork Carcasses and the Reduction Effected by Spraying With Lactic Acid
pág. 536
Selective Enterotoxin Production in Foods by Staphylococcus aureus Strains That Produce More Than One Enterotoxin
pág. 538
Inhibition of a Mixture of Crude Pseudomonas Lipases by Selected Emulsifiers
pág. 541
A Simple and Effective Method for Obtaining Aseptic Raw Beef Tissues
pág. 543
Rapid Methods to Evaluate the Bacteriological Quality of Frozen Crabmeat
pág. 545
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