Continuous fermentation with free-growing and immobilized multistarters to get a kefir production pattern
pág. 119
Quantitative analysis of bifidobacteria in dairy products - Comparison of two methods
pág. 129
Bacteriology of beansprouts (Vigna radiata)
pág. 135
A simple medium for pediocin N5p production
pág. 147
Effect of pasteurization on sensory qualities of exotic fruits juices and nectars
pág. 151
Effects of phenolic monomers on the growth and the proteolytic activity of rumen bacteria
pág. 157
Biochemical activities of yeasts belonging to the genus Candida isolated from goat cheese
pág. 165
Occurrence of Alternaria mycotoxins in wheat and triticale grain with "black point" injuries
pág. 183
Effect of lactic acid bacteria on aflatoxin production by Aspergillus parasiticus in laboratory conditions
pág. 187
Mycoflora and physico-chemical properties of "Pastilla" papers
pág. 195
Biosynthesis, preparation and some physicochemical and biological properties of nectriafurone
pág. 203
Significance of Gram-negative bacteria associated with fresh hams alloted for curing
pág. 209
Development and optimization of an inexpensive microsystem for the biochemical characterization of lactobacilli
pág. 215
Pure culture fermentation of green olives by lactobacilli strains
pág. 221
Microbiological and chemical changes during the natural fermentation of white cabbage (sauerkraut)
pág. 229
Phage resistance in Lactobacillus helveticus CNRZ 328
pág. 235
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