Nitrate in food commodities of vegetable origin and the total diet in Belgium (1992-1993)
pág. 359
Formation of halo-acetic acids and other disinfection by-products during water chlorination
pág. 371
Sourdough fermentation in presence of added soluble carbohydrates
pág. 377
Competitive exclusion of Salmonella kedougou in kefir fed chicks
pág. 387
HACCP application in catering industry
pág. 391
Lactobacilli and propionibacteria in living food
pág. 399
DNA hybridization test for detection of Salmonella in frozen meat products
pág. 407
Pyrazines produced by two bacteria responsible for the potato-like off-odour isolated from raw ham
pág. 413
Influence of pH on the autolytic activity of Lactobacillus acidophilus
pág. 423
Scanning electron microscopy studies on nisin action against Gram-positive bacteria
pág. 429
Technological properties of strains of lactic acid bacteria for cheese starter: acidifying activity and redox potential control
pág. 437
Detection and activity of leucocidin R1, a novel bacteriocin produced by Leuconostoc paramesenteroides
pág. 443
Cyanogenic glycosides intake through Zairian food eaten by Zairian inhabitants of Brussels
pág. 449
Nutritional yield and protein quality of lentil (Lens culinaris Med.) cultivars
pág. 455
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