Nutritive values of meats and delicatessen produced and consumed in Quebec
pág. 261
Factors affecting the inhibitory action of nisin against Lactococcus and Streptococcus sp
pág. 269
Synergistic interaction between lactic and acetic acids partly responsible for the inhibitory effect of four Lactobacillus casei strains
pág. 277
Evaluation of lactic cultures as silage inoculants
pág. 287
Effect of temperature fluctuations on the quality of frozen precooked foods
pág. 297
Selective effect of meat irradiation on microbial population and successive growth dynamics during refrigerated storage
pág. 305
The trend of microflora in the "Caciotta" cheese during the ripening time
pág. 317
Fumonisins and fusarins production in vitro by European strains of Fusarium moniliforme
pág. 327
Heat resistance of Talaromyces flavus, Neosartorya fischeri and Byssochlamys nivea isolated from fresh fruits
pág. 335
Effect of freezing on the thermal inactivation of Saccharomyces cerevisiae
pág. 343
Isolation of Aeromonas spp. from chickens and comparison of four selective media
pág. 349
Occurrence and evolution of enterococci in fermented milk containing bifidobacteria during refrigerated storage
pág. 357
Fermentation pattern of lactic microorganisms in soymilk: III - Antibacterial activity
pág. 361
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