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Food Control, Vol. 14, Iss. 3, 2003-04 ,pp. : 181-185

Elsevier

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Effect of temperature, water activity, pH and some antimicrobials on the growth of Penicillium olsonii isolated from the surface of Spanish fermented meat sausage

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Ability of meat starter cultures to catabolize leucine and evaluation of the degradation products by using an HPLC method

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Characterization of Micrococcaceae isolated from dry fermented sausage

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Distribution of organochlorine pesticides in the Egyptian aquatic ecosystem

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