Stability of pediocin N5p
pág. 371
Esterolytic activity of Propionibacterium strains
pág. 377
Diverse nature of antibacterial factors produced by lactococcal isolates
pág. 383
Lactobacillus fermentum administered in suspensions and in agarose beads to mice: A comparative study
pág. 391
Influence of citrate, glucose and lactose on diacetyl and acetoin production by Lactobacillus casei ATCC 7469
pág. 399
Bacterial contamination of vegetables irrigated with wastewater
pág. 409
Gastric and intestinal in vitro digestion method to estimate the vitamin B~1~2 isomers availability
pág. 415
Control of Colletotrichum gloeosporioides and Geotrichum candidum through action of Trichoderma viride and commercial fungicides
pág. 425
Presence of elaiophylin in "premixes" and feeds containing salinomycin by TLC and HPLC analysis
pág. 429
Effect of vacuum and modified gas atmospheres packaging on the shelf-life of beef steaks
pág. 433
Copper, cadmium and methanol as factors affecting the growth of Candida boidinii
pág. 443
Bacteriology of cassava (Manihot esculenta) for feeds
pág. 447
A preliminary experimentation on broilers with a strain of Bacillus coagulans as probiotic
pág. 457
Microbiological and biochemical features of kefir fermentation
pág. 463
Cassava lactic acid bacteria during the retting: Characterization and evolution
pág. 471
Antimicrobial potentials of lactococci
pág. 477
© 2001-2024 Fundación Dialnet · Todos los derechos reservados
Coordinado por: