High pressure treatment of food: An overview - First part: matedhal, process and effects on food constituents
págs. 115-126
Evolution of some water-soluble vitamins during the sourdough fermentation
págs. 127-132
Chemostat production of chymosin by an engineered Escherichia coli
págs. 133-140
Effect of freezing on some Saccharomyces cerevisiae strains for breadmaking
págs. 141-148
Interactions involved in the associative growth of Enterococcusfaecalis proteolytic biovar and Escherichia coli O157:H7 in skim milk
págs. 149-156
Isolation and biochemical characterization of bacteriocin producing lactobacilli of gastrointestinal origin
págs. 157-162
Microbiological and pllysico-chemical characteristics of Fuerteventura cheese
págs. 163-170
Taxonomical and biochemical study of lactic acid bacteria from "Quartirolo di Monte" cheese
págs. 171-176
Considerations on the influence of bacterial populations kinetics on the shelf-life on BAT-type products
págs. 177-182
Comparison of chymosin produced by genetically modified microorganisms with other milk clotting agents using formagraph
págs. 183-190
Behaviour of Salmonella typhimurium during manufacture and storage of Moroccan traditional fermented milk "lben"
págs. 191-194
Palm wine: microbiological and biochemical study in republic of Congo
págs. 195-200
Food micronutriments and their role in the natural control of cancerisation
págs. 201-213
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