Changes in biogenic amine concentrations during sauerkraut storage

By Kalac P.   Spicka J.   Krzek M.   Pelikanova T.  

Food Chemistry, Vol. 69, Iss. 3, 2000-05 ,pp. : 309-314

Elsevier

Access to resources Recommend Favorite

Survival of amine-forming bacteria during the ice storage of fish and shrimp

By Lakshmanan R.   Jeya Shakila R.   Jeyasekaran G.  

Food Microbiology, Vol. 19, Iss. 6, 2002-12 ,pp. : 617-625

Academic Press

Access to resources Recommend Favorite

Fluidized bed drying of baker's yeast: moisture levels, drying rates, and viability changes during drying

By Bayrock D.   Ingledew W.M.  

Food Research International, Vol. 30, Iss. 6, 1997-07 ,pp. : 407-415

Elsevier

Access to resources Recommend Favorite

Quality changes in sardines ( Sardina pilchardus ) stored in ice and at ambient temperature

By Ababouch L.H.   Souibri L.   Rhaliby K.   Ouahdi O.   Battal M.   Busta F.F.  

Food Microbiology, Vol. 13, Iss. 2, 1996-02 ,pp. : 123-132

Academic Press

Access to resources Recommend Favorite

Changes in microbial flora during manufacture of a traditional fermented milk from ewe's milk

By Samolada M.   Litopoulou-Tzanetaki E.   Xanthopoulos V.   Tzanetakis N.  

Food Microbiology, Vol. 15, Iss. 1, 1998-02 ,pp. : 43-50

Elsevier

Access to resources Recommend Favorite