The microbial stability of two bakery sourdoughs made from conventionally and organically grown rye
H. Rosenquist
págs. 241-250
Microbiology of Indian and Mestizo pozol fermentations
E. Barzana, A. Canas, C. Wacher
págs. 251-256
C. Kopke, Artur Cristóvão
págs. 257-260
Genotypic and phenotypic characteristics of Yersinia spp. isolates from food and man
M. P. Anastasio, E. Filetici
págs. 261-268
E. Rajashekhara
págs. 269-276
The physicochemical surface characteristics of Lactobacillus casei
L. J. Kiely, N. F. Olson
págs. 277-292
On the microbiology of Serra da Estrela cheese: geographical and chronological considerations
F. K. Tavaria, Francisco Xavier Malcata
págs. 293-304
M. L. Tortorello
págs. 305-314
Use of nisin for inhibition of Alicyclobacillus acidoterrestris in acidic drinks
M. Murakami, K. Yamazaki
págs. 315-320
págs. 321-328
A. Kakouri, J. Rementzis, J. Samelis
págs. 329-340
Y. Kikuta, K. Tonomura, Y. Oda, M. Ito, B. S. Park
págs. 341-348
Evaluation of a two-step protocol for rapid detection of Salmonella in ice-cream and Cheddar cheese
M. Velazquez, J. M. Feirtag, S. R. Tatini
págs. 349-359
© 2001-2024 Fundación Dialnet · Todos los derechos reservados