Related content

Chemical and Bacteriological Characteristics of Pichtogalo Chanion Cheese and Mesophilic Starter Cultures for Its Production

By Papageorgiou Demetrios K.   Abrahim Amin   Bori Mina   Doundounakis Spiros  

Journal of Food Protection, Vol. 61, Iss. 6, 1998-06 ,pp. : 688-692

International Association for Food Protection

Access to resources Recommend Favorite

Competition of Thermally Injured Listeria monocytogenes with a Mesophilic Lactic Acid Starter Culture in Milk for Various Heat Treatments

By Mathew Finny P.   Ryser Elliot T.  

Journal of Food Protection, Vol. 65, Iss. 4, 2002-04 ,pp. : 643-650

International Association for Food Protection

Access to resources Recommend Favorite

Influence of starter cultures on the free fatty acids during ripening in Tea sausages

By Zuber Andreja   Horvat Mirjana  

European Food Research and Technology A, Vol. 224, Iss. 4, 2007-02 ,pp. : 511-517

Springer Publishing Company

Access to resources Recommend Favorite

Mixed Starter Cultures To Control Biogenic Amine Production in Dry Fermented Sausages

By Bover-Cid Sara   Izquierdo-Pulido Maria   Vidal-Carou M. Carmen  

Journal of Food Protection, Vol. 63, Iss. 11, 2000-11 ,pp. : 1556-1562

International Association for Food Protection

Access to resources Recommend Favorite

Susceptibility of Meat Starter Cultures to Antimicrobials Used in Food Animals in Canada

By Cordeiro R. P.   Du T.   Mulvey M. R.   Krause D. O.   Holley R. A.  

Journal of Food Protection, Vol. 73, Iss. 5, 2010-05 ,pp. : 916-922

International Association for Food Protection

Access to resources Recommend Favorite