AOAC International's three validation programs for methods used in the microbiological analysis of foods
págs. 147-151
The adhesion and detachment of bacteria and spores on food-contact surfaces
págs. 152-157
Potential of antagonistic microorganisms and bacteriocins for the biological preservation of foods
págs. 158-164
Concepts for modelling the quality of perishable products
págs. 165-170
Nordic Milk Protein Conference
págs. 171-173
Methods to Assess Quality and Stability of Oils and Fat-containing Foods (Kathleen Warner and N. A. Michaek Eskin, eds)
pág. 176
Food Enzymes: Structure and Mechanisms (Dominic W. S. Wong)
New Methods of Food Preservation (G.W. Gould. ed.)
pág. 177
Aroma Biotechnology (Ralf G. Berger)
Dietary Fiber in Health and Disease (David Kritchevsky and Charles Bonfield, eds)
pág. 178
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