Microbial processes in frozen food
págs. 337-348
Contamination of alcoholic fermentations by Brettanomyces yeasts
págs. 349-360
Effects of the killer K2 toxin on the fermentation kinetics of a sensible strain of Saccharomyces cerevisiae
págs. 361-368
Pectinases production by Aspergillus niger using industrial by-products
págs. 369-374
Bile salt hydrolase activity in Enterococccus faecium strains
págs. 375-380
Occurrence of marine vibrios in Moroccan coastal waters and shellfish
págs. 381-388
Bacteriological quality of bovine cheek meat
págs. 389-394
Verocytotoxin producing Escherichia coli in meat
págs. 395-398
Use of conductimetric methods to detect presence and activity of lactic acid bacteria in milk and milk products
págs. 399-408
Improvement of the surface sampling efficiency by using sponges
págs. 409-412
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