Volatiles Produced by Staphylococcus xylosus and Staphylococcus carnosus during Growth in Sausage Minces Part I. Collection and Identification

By Stahnke L.H.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 32, Iss. 6, 1999-09 ,pp. : 357-364

Academic Press

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Control of Growth of L. monocytogenes in Fresh Salmon using Microgard^™ and Nisin

By Zuckerman H.   Ben Avraham R.  

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A Dynamic Mathematical Model of the Thermal Inactivation of Enterococcus faecium during Bologna Sausage Cooking

By Zanoni B.   Peri C.   Garzaroli C.   Pierucci S.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 30, Iss. 7, 1997-11 ,pp. : 727-734

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Ochratoxin A Production in Relation to the Growth Morphology of Aspergillus alutaceus

By Blank G.   Nwoko U.   Frohlich A.   Marquardt R.  

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Characterization of Differences in the Formation of Volatiles during Fermentation within Synthetic and Grape Musts by Wild Saccharomyces strains

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Lebensmittel-Wissenschaft und -Technologie, Vol. 33, Iss. 6, 2000-09 ,pp. : 408-414

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