Bacteriocins - Antibacterial proteins of lactic acid bacteria
pág. 117
Alfalfa silage - Evolution of microbial and biochemical parameters during fermentation
pág. 133
A preliminary characterization of the microflora of Montasio cheese - Occurrence of galactose fermenting strains in cheese and in natural starter cultures
pág. 139
The peptide hydrolase system of pediococci: cell bound enzymatic activities
pág. 145
Factors affecting the inhibitory action of nisin against Lactobacillus and Bacillus spp
pág. 155
Effect of incubation period on inhibitory action of nisin in skim milk against lactic and non-lactic microorganisms
pág. 163
Sanitary characteristics of imported frozen shrimps and prawns - Microbiological and chemical evaluations
pág. 169
Detection of hepatitis a virus in artificially contaminated mussels by polymerase chain reaction
pág. 179
A comparative analysis of some methods to study fungal aflatoxin-producing ability
pág. 185
Prevalence of Salmonella enteritidis and other serovars in broiler carcasses and livers from a Spanish slaughterhouse
pág. 191
Pathogenic bacteria on variety meats and offals
pág. 203
Microbiological characteristics of meat from cattle with liver abscesses
pág. 209
Hygienic aspects on the production of some Italian cookies
pág. 215
Tentative identification of metabolites in toxic extracts from Penicillium digitatum (pers ex. fr.) Sacch. and P. italicum wehmer cultures
pág. 225
Fungal load of selected spices and their contamination by toxigenic Aspergillus species
pág. 231
© 2001-2024 Fundación Dialnet · Todos los derechos reservados
Coordinado por: