Characterization of the microflora from natural sourdoughs
págs. 171-180
Effect of acetic acid on growth and fermentative activity of Brettanomyces bruxellensis
págs. 181-190
Heat resistance of Lactococcus lactis bacteriophages
págs. 191-198
Proteolysis during ripening of soft cheese. II - Effect of milk-clotting enzyme on Cremoso Argentino cheese ripening
págs. 199-206
Growth of Brochothrix thermosphacta and Lactobacillus sake in refrigerated vacuum-packaged meat
págs. 207-214
Influence of different milk fat levels on the mozzarella cheese prepared by modified method
págs. 215-220
In vivo toxic activity of Penicillium steckii extracts
págs. 221-232
Main viruses transmitted via foods
págs. 233-242
Survival of Listeria monocytogenes during shelf-life of artificially contaminated Taleggio cheese
págs. 243-246
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