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A contribution to the improvement of Listeria monocytogenes enumeration in cold-smoked salmon
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págs. 119-127
E. Neviani, C. Andrighetto, C. Lazzi, G. Marcazzan, A. Lombardi, M. Gatti, G. Giraffa, C. Antonello
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Prevalence of Clostridium botulinum in food raw materials used in REPFEDs manufactured in France
Sonia Litman, Sylvie Perelle, Véronique Broussolle, Patrick Fach, F. Carlin
págs. 141-145
Esther Suñén Pardo, Carmen Zigorraga, Belén Moreno, Nerea Casas
págs. 147-154
Arthur Hinton Jr., Kimberly D. Ingram, J.A. Cason
págs. 155-165
A. Gilmour, J. Kells
págs. 167-174
Arvind A. Bhagwat, Samantha Hu Liming, Yingru Chen
págs. 175-183
State of the art and future prospects of the biological control of postharvest fruit diseases
Maria Lodovica Gullino, Davide Spadaro
págs. 185-194
Filipa S. Cardoso, Helena Santos, Paula Gaspar García, Jeroen Hugenholtz, Ana Ramos
págs. 195-204
Decontamination of broilers with hydrogen peroxide stabilised with glycerol during processing
J.M.A. Snijders, C.L. Wagenaar
págs. 205-208
Effect of high pressure gaseous carbon dioxide on the germination of bacterial spores
N. Narisawa, H. Ogihara, J. Hirata, T. Tai, T. Watanabe, T. Kawarai, S. Furukawa, M. Yamasaki
págs. 209-213
Fermentation of banana media by using ¿-carrageenan immobilized Lactobacillus acidophilus
Yeu-Pyng Lin, Jen-Horng Tsen, V. An-Erl King
págs. 215-220
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