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pro vyhledávání: '"Arocha MM"'
Autor:
Arocha MM; Centro de Investigaciones, Facultad de Farmacia, Universidad Santa Maria, Av. Paez El Paraiso, Caracas, Venezuela., McVey M; Department of Food Science and Technology, University of Nebraska, 143 Filley Hall, Lincoln, Nebraska 68583-0919., Loder SD; Department of Food Science and Technology, University of Nebraska, 143 Filley Hall, Lincoln, Nebraska 68583-0919., Rupnow JH; Department of Food Science and Technology, University of Nebraska, 143 Filley Hall, Lincoln, Nebraska 68583-0919., Bullerman L; Department of Food Science and Technology, University of Nebraska, 143 Filley Hall, Lincoln, Nebraska 68583-0919.
Publikováno v:
Journal of food protection [J Food Prot] 1992 May; Vol. 55 (5), pp. 379-381.
Akademický článek
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Autor:
Capote Femenías, José Luis1 joseluiscf@jagua.cfg.sld.cu, Peña Rosell, Amalia2, Barrios Pedraza, Teresita3, LLanes Bugallo, Gretchen4, Lopez Ramil, Neylin4
Publikováno v:
MediSur. ene/feb2019, Vol. 17 Issue 1, p84-94. 11p.
Autor:
ARICAN, Aysun1, ANDIC, Seval2 sevalandic@yyu.edu.tr
Publikováno v:
Kafkas Universitesi Veteriner Fakultesi Dergisi. 2011, Vol. 17 Issue 4, p537-542. 6p.
Publikováno v:
Journal of Food Science (Wiley-Blackwell); Oct2003, Vol. 68 Issue 8, p2558-2563, 6p
Publikováno v:
Journal of Food Science (Wiley-Blackwell); Jun2002, Vol. 67 Issue 5, p1899-1903, 5p
Autor:
Catherine W. Donnelly
A scientific overview of the association of microbes with cheese, through the lens of select cheese varieties that result due to surface mold ripening, internal mold ripening, rind washing, cave aging, or surface smear rind development. Over the past
Moins médiatique que le prion, Listeria monocytogene ou les salmonelles, Escherichia coli0157:H7 représente pourtant un réel problème de sécurité alimentaire. À tel point que tous les grands pays développés (États-Unis, Canada, Japon, Royau
Autor:
Elmer H. Marth, James Steele
This thoroughly revised and updated reference provides comprehensive coverage of the latest developments and scientific advances in dairy microbiology-emphasizing probiotics, fermented dairy products, disease prevention, and public health and regulat
Autor:
Institute
Covers developments in food safety and foodborne illness, organizing information to provide easy access to many topics, both general and specific. Comprehensive summaries of important advances in food science, compiled from over 550 sources worldwide