Challenge Studies with Clostridium botulinum in a Sous-Vide Spaghetti and Meat-Sauce Product
pág. 229
A New Formula for an Alternative Culture Medium, Without Antibiotics, for Isolation and Presumptive Quantification of Bacillus cereus in Foods
pág. 235
Sporulation Temperature and Heat Resistance of Bacillus subtilis at Different pH Values
pág. 239
Comparison of Oxygen Scavengers for Their Ability to Enhance Resuscitation of Heat-injured Listeria monocytogenes
pág. 244
Destruction of Listeria monocytogenes Biofilms on Stainless Steel Using Monolaurin and Heat
pág. 251
Evidence for Two Bacteriocins Produced by Camobacterium piscicola and Camobacterium divergens Isolated from Fish and Active Against Listeria monocytogenes
pág. 256
Occurrence of Vibrios in Frozen Seafoods and Survival of Psychrotrophic Vibrio cholerae in Broth and Shrimp Homogenate at Low Temperatures
pág. 263
Iron Supplementation to Enhance the Recovery of Salmonella enteritidis from Pools of Egg Contents
pág. 268
Antibacterial Activity of the Glucose Oxidase/Glucose System in Liquid Whole Egg
pág. 273
Inhibition of Amino Acid Decarboxylase Activity of Enterobacter aerogenes by Active Components in Spices
pág. 280
Biogenic Amine Formation in Fresh Vacuum-Packaged Beef Stored at -2øC and 2øC for 100 Days
pág. 284
Assessing the Risk of Microbial Pathogens: Application of a Judgment-Encoding Methodology
pág. 289
Wax and Cutin Layers in Maize Kernels Associated with Resistance to Aflatoxin Production by Aspergillus flavus
pág. 296
Concurrent Effects of High Hydrostatic Pressure, Acidity and Heat on the Destruction and Injury of Yeasts
pág. 301
Distribution of Added Lead and Cadmium in Human and Bovine Milk
pág. 305
New Methodologies for Kinetic Study of 5-(Hydroxymethyl)-Furfural Formation and Reactive Lysine Blockage in Heat-Treated Milk and Model Systems
pág. 310
Recovery of Lactic Acid Bacteria on Petrifilm[TM] SM Under Various Incubation Atmospheres
pág. 316
Characteristics of an Acidophilic Bacillus Strain Isolated from Shelf-Stable Juices
pág. 319
Anti-Mycotic Activity of Garlic Extracts and Extract Fractions in vitro and in planta
pág. 322
Health Risks and Consequences of Salmonella and Campylobacter jejuni in Raw Poultry
pág. 326
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