Change in Quality of Chinese-Style Sausage Inoculated with Lactic Acid Bacteria during Storage at 3°C and 25°C

By Huang Chia-Cherng   Lin Chin-Wen  

Journal of Food Protection, Vol. 58, Iss. 11, 1995-11 ,pp. : 1227-1233

International Association for Food Protection

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Influence of Lactic Acid Bacteria on Survival of Escherichia coli O157:H7 in Inoculated Minas Cheese during Storage at 8.5°C

By Saad Susana M. I.   Vanzin Cézar   Oliveira Maricên.   Franco Bernadette D. G. M.  

Journal of Food Protection, Vol. 64, Iss. 8, 2001-08 ,pp. : 1151-1155

International Association for Food Protection

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Spoilage and Safety Characteristics of Ground Beef Treated with Lactic Acid Bacteria

By Hoyle A. R.   Brooks J. C.   Thompson L. D.   Palmore W.   Stephens T. P.   Brashears M. M.  

Journal of Food Protection, Vol. 72, Iss. 11, 2009-11 ,pp. : 2278-2283

International Association for Food Protection

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Anti-Helicobacter pylori activity of fermented milk with lactic acid bacteria

By Lin Wen-Hsin   Wu Chi-Rei   Fang Tony J   Guo Jiun-Ting   Huang Shi-Ying   Lee Meng-Shiou   Yang Hsin-Ling  

Journal of the Science of Food and Agriculture, Vol. 91, Iss. 8, 2011-06 ,pp. : 1424-1431

John Wiley & Sons Inc

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Gram-Negative Bacteria in Refrigerated Catfish Fillets Treated with Lactic Culture and Lactic Acid

By Kim C. R.   Hearnsberger J. O.   Eun J. B.  

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