Showing results (281-290 of 9,802) with videos related to

Sort By:
Pageof 981
International Journal of Food Microbiology|June 18, 2003
Isolation of moulds capable of producing mycotoxins from blue mouldy Tulum cheeses produced in TurkeyA Erdogan, M Gurses, S Sert
International Journal of Food Microbiology|June 18, 2003
Optimising growth conditions for the pectinolytic activity of Kluyveromyces wickerhamii by using response surface methodologyS Moyo, B A Gashe, E K Collison, et al.
International Journal of Food Microbiology|June 18, 2003
Detection of Salmonella spp., Yersinia enterocolitica and verocytotoxin-producing Escherichia coli O157 in pigs at slaughter in ItalyS Bonardi, F Brindani, G Pizzin, et al.
International Journal of Food Microbiology|June 18, 2003
Damage of yeast cells induced by pulsed light irradiationKazuko Takeshita, Junko Shibato, Takashi Sameshima, et al.
International Journal of Food Microbiology|June 18, 2003
The effect of processed meat and meat starter cultures on gastrointestinal colonization and virulence of Listeria monocytogenes in miceM Mahoney, A Henriksson
International Journal of Food Microbiology|June 18, 2003
Relations between the occurrence of resistance to antimicrobial growth promoters among Enterococcus faecium isolated from broilers and broiler meatH-D Emborg, J S Andersen, A M Seyfarth, et al.
International Journal of Food Microbiology|June 18, 2003
Effect of proteolytic starter cultures as leavening agents of pizza doughO Pepe, F Villani, D Oliviero, et al.
International Journal of Food Microbiology|April 23, 2003
Practical implications of lactate and pyruvate metabolism by lactic acid bacteria in food and beverage fermentationsS-Q Liu
International Journal of Food Microbiology|April 23, 2003
Hypovirulent Listeria monocytogenes strains are less frequently recovered than virulent strains on PALCAM and Rapid' L. mono mediaPatrice Gracieux, Sylvie M Roche, Pierre Pardon, et al.
International Journal of Food Microbiology|April 23, 2003
Leuconostoc carnosum 4010 has the potential for use as a protective culture for vacuum-packed meats: culture isolation, bacteriocin identification, and meat application experimentsBirgitte Bjørn Budde, Tina Hornbaek, Tomas Jacobsen, et al.
Pageof 981