S. J. Forsythe, L. P. Mansfield
págs. 361-366
C. H. Sommers
págs. 367-374
D. Medeiros, J. M. Farber
págs. 375-386
E. Sunen, B. Fernandez-Galian
págs. 387-394
M. K. Llaudes
págs. 395-406
Y. Kawai, Y. Ishii, K. Uemura, H. Kitazawa
págs. 407-416
Hardaliye: fermented grape juice as a traditional Turkish beverage
M. Arici, F. Coskun
págs. 417-422
Listeria in ready-to-eat and unprocessed foods produced in Portugal
M. M. Guerra, F. A. Bernardo, J. McLauchlin
págs. 423-430
I. M. Aasen, T. Katla, T. Moretro
págs. 431-440
Indigenous wine killer yeasts and their application as a starter culture in wine fermentation
T. Zagorc, K. Povhe Jemec, A. Maraz, N. Cadez
págs. 441-452
págs. 453-462
The potential application of plant essential oils as natural food preservatives in soft cheese
A. Smith-Palmer
págs. 463-470
© 2001-2024 Fundación Dialnet · Todos los derechos reservados