C. Batt
pág. 325
The microbiology and historical safety of margarine
S. Delamarre, C. A. Batt
págs. 327-333
O. P. Snyder, H. M. Marks, R. C. Whiting, V. K. Juneja
págs. 335-349
Sterility testing of shelf-stable pudding by PCR
B. E. Beveridge, T. L. Romick S. A. Gandhi * , J. S. Kandel
págs. 351-356
R. Pla, Esther Sendra Nadal, Buenaventura Guamis López, Montserrat Mor-Mur i Francesch, E. Ponce
págs. 357-365
Factors affecting the extreme acid resistance of Escherichia coli O157:H7
F. Diez-Gonzalez, J. B. Russell
págs. 367-374
Recovery of viable but non-culturable Campylobacter jejuni cells in two animal models
J. M. Cappelier, M. Federighi, C. Magras, J. L. Jouve
págs. 375-383
T. J. Fang, C.-Y. Chen, W.-Y. Kuo
págs. 385-391
Detection of Salmonella in food over 30 h using enrichment and polymerase chain reaction
M. Trkov, I. Majeríková, B. Jersek, N. Rijpens, A. Stefanovicová, T. Kuchta
págs. 393-399
págs. 401-407
Added pentosans in breadmaking: fermentations of derived pentoses by sourdough lactic acid bacteria
M. Gobbetti, M. De Angelis, P. Lavermicocca, P. Tossut, A. Corsetti, P. Arnaut
págs. 409-418
H. Heistinger, M. Wagner, E. Brandl, H. Asperger, A. Lehner
págs. 419-431
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