High pressure treatment of food: An overview - Second part: effects of high pressure on microorganisms and use in food processing
págs. 225-240
Inhibitory effect of Lactobacillus acidophilus on transformation of bile acids by human fecal microflora
págs. 241-248
Technological properties of strains of lactic acid bacteria for cheese starter: Proteolytic and lipolytic activities
págs. 249-254
Characterization of a lactose-negative nisin producer - Lactose effect on the production by resting cells
págs. 255-266
Effect of fir and pine essential oils on some ripening microorganisms
págs. 267-274
Identification of the lactic acid bacteria from origin labelled "Manchego" cheeses
págs. 275-280
Lactic acid bacteria and cultured milk products: Current regulation
págs. 281-294
Pyoverdin attachment to meat components and its effect on liver enzymes in mice
págs. 295-302
Occurrence of vomitoxin and other mycotoxins in children foods
págs. 303-310
Penicillium spp., Cladosporium spp. and Rhizopus spp. in post-harvest citrus fruit in Spain
págs. 311-318
Glycerol utilization by Pediococcus pentosaceus strains isolated from Argentinian wines
págs. 319-325
© 2001-2024 Fundación Dialnet · Todos los derechos reservados
Coordinado por: