Transposon mediated gene insertions into chromosomal and plasmid DNA of lactococci
M. Barnes, W. E. Sandine, K. Gillies
págs. 359-365
Competitive inhibition of Aspergillus flavus by volatile metabolites of Rhizopus arrhizus
M. E. Guerzoni, R. Lanciotti
págs. 367-377
The microbial populations associated with post-fermented dough and compressed baker's yeast
J. F.R. Lues, B. C. Viljoen
págs. 379-386
Factors affecting attachment of Salmonella typhimurium to sausage casings
R. C. Benedict, P. H. Cooke, I. Walls, R. L. Buchanan
págs. 387-393
págs. 395-403
The survival of Salmonellae in homemade chocolate and egg liqueur
B. Bowen, J. Harwig, D. W. Warburton
págs. 405-410
A. Lonvaud-Funel, A. Joyeux
págs. 411-419
A modified impedance method to detect Salmonella spp. in fresh meat
E. Parisi, G. Di Falco, G. P. Amerio, V. Giaccone
págs. 421-427
J. A. Hudson, S. J. Mott
págs. 429-437
The effect of low-dose gamma irradiation on the yeasts of British fresh sausage
J.-A. McCarthy, A. P. Damoglou
págs. 439-446
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