Cycloheximide resistance as marker for monitoring yeasts in wine fermentations
J. A. Regodon, F. Perez
págs. 119-128
Bioactive peptides in dairy products: synthesis and interaction with proteolytic enzymes
E. Smacchi, M. Gobbetti
págs. 129-142
págs. 143-152
Sporeforming bacteria in commercial cooked, pasteurised and chilled vegetable purees
M. H. Guinebretiere, F. Carlin
págs. 153-166
José Juan Mateo Tolosa, M. Jimenez
págs. 167-176
págs. 177-184
págs. 185-196
págs. 197-204
Characterization of Lactobacillus isolates from infant faeces as dietary adjuncts
V. Xanthopoulos, E. Litopoulou-Tzanetaki
págs. 205-216
Methods for yeast characterization from industrial products
K. M. Duarte, J.L. Argueso, L. H. Gomes, S. Echeverrigaray
págs. 217-224
págs. 225-232
The microbiological conditions of the carcasses of six species after dressing at a small abattoir
C. O. Gill
págs. 233-239
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