Comparative study of enrichment procedures to detect Yersinia enterocolitica serogroup 0:3 on swine tongues
pág. 243
Influence of sodium chloride concentration on the growth and survival of microorganisms isolated from Cabrales cheese
pág. 251
Fermented sausages produced in Umbria (Italy): chemical, microbiological and sanitary characteristics
pág. 255
In vitro effect of Enterococcus faecium and Lactobacillus on cholesterol
pág. 267
Development of antiphage culture media for cheese Lactococcus starters
pág. 271
Determination of Enterobacteriaceae, pathogenic staphylococci, yeasts and moulds in Andalusian cheeses
pág. 279
Enterobacteria in dairy products: source and sensitivity to disinfectants
pág. 285
The effect of microbial proteases on pategras cheese ripening
pág. 295
Chlorinated pesticide residues in cow milk
pág. 303
Antibiotic resistance of Lactococcus lactis - An approach of genetic determinants location through a model system
pág. 307
Effect of pH and sodium chloride on the thermal resistance of Bacillus stearothermophilus spores
pág. 317
Microbial contamination of poultry slaughtered in traditional shops in Morocco
pág. 323
Bacteriological quality of sliced bovine heart kept in controlled atmosphere
pág. 329
Influence of egg, extruding and drying conditions on microbiological quality of pasta
pág. 335
Enhancement of Lactobacillus kefir growth and metabolic activities by Candida kefir
pág. 341
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