Heat resistance of staphylococci isolated from mastitis milk
pág. 1
Research and identification of Bacillus cereus in cereal grains and flours for human diet: Use of various methods
pág. 7
Adsorbable organohalogenated and volatile organohalogenated compounds according to different waters
pág. 15
Control of molds in grains and other foods by acids - Advantages and risks with regard to aflatoxin production
pág. 21
Manufacture of two types of fermented milks from ewe or goat milk
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Bacteriological quality of milk shakes
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An automated microassay for lactose in foods employing a simple and inexpensive enzymatic detection system
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Incidence of Listeria spp. in mussels (Mytilus galloprovincialis) from breeding
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Listeria spp. in food products - A comparative study of some analytical methods including a rapid procedure by nucleic hybridization
pág. 57
Effect of pH, glucose, salt and temperature on growth of Carnobacterium strains isolated from fish
pág. 71
Protein content versus chemical nutritive indices for evaluating rice-based blends
pág. 79
Genotypic and phenotypic analyses of atypical Lactobacillus plantarum strains from sour doughs
pág. 87
Biomass production, preservation and characteristics of a strain of Bacillus coagulans usable as probiotic
pág. 93
Characteristics of extracellular protease formation by a rumen microorganism Clostridium bifermentans and its possible role in the hydrolysis of proteins in the rumen
pág. 101
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