New chromogenic plating media for detection and enumeration of pathogenic Listeria spp.¿an overview
Rolf Reissbrodt
págs. 1-9
Spectrum of bacteriocin activity of Lactobacillus plantarum BS and fingerprinting by RAPD-PCR
Rommel A. Macayan, Helen A. Mendoza, Marcelina B. Lirazan, Marie Antonette Ruth V. Guerra, Francisco B. Elegado
págs. 11-18
R. Stephan, M. Blanco, C. Zweifel, Jesús E. Blanco, J. Blanco
págs. 19-27
Prevalence of microbial biofilms on selected fresh produce and household surfaces
Janine Flood, Joanna Rayner, Richard Veeh
págs. 29-39
Prevalence and characteristics of Escherichia coli O157 from major food animals in Korea
Hong-Bum Koh, Seong-Kug Eo, Mi-Young Kang, John Hwa Lee, Ji-Hyun Kim, Mi-Yeong Jo, Yong-Ho Park, Joon-Seok Chae, Jae-Hyang Lim, Do-Young Yoon
págs. 41-49
Occurrence and characterization of yeasts isolated from artisanal Fiore Sardo cheese
M. Deplano, M.B. Pisano, M.E. Fadda, V. Mossa, S. Cosentino
págs. 51-59
Marcos T.D. Orlando, Thabita T.B. Vilches, Patricia M.B. Fernandes, Fernando L. Palhano, Reginaldo B. Santos, J. Aires Ventura
págs. 61-66
P.V. Nielsen, K.I. Suhr
págs. 67-78
págs. 79-88
Andreas Stolle, U. Koch, C. Klemm, M. Bucher, Maria Fredriksson-Ahomaa
págs. 89-94
Microbiological conditions of mechanically tenderized beef cuts prepared at four retail stores
J.C. McGinnis, C.O. Gill
págs. 95-102
Use of a probiotic Bifidobacterium in a dry food matrix, an in vivo study
Arthur C. Ouwehand, Teija Kurvinen, Päivi Rissanen
págs. 103-106
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