Filters: Tags: A 01017 Human foods (X)47 results (58ms)
Safe and sustainable systems for food-grade fermentations by genetically modified lactic acid bacteria
Characterization of Tetragenococcus halophila populations in Indonesian soy mash (kecap) fermentation
Microbiological evaluation of broilers from three poultry processing plants located in the State of Zulia.
Growth kinetics of Salmonella isolates in a laboratory medium as affected by isolate and holding temperature
Destruction of Salmonella typhimurium and Staphylococcus aureus in poultry products cooked in a conventional and microwave oven.
Evaluation of possible alternatives to double-strength skim milk used to saturate drag swabs for Salmonella detection
Bringing a probiotic-containing functional food to the market: microbiological, product, regulatory and labeling issues
Genotypic and phenotypic heterogeneity among lactococci isolated from traditional Pecorino Sardo cheese