Characterization of the Lactic Acid Bacteria in Ewe's Milk and Cheese from Northwest Argentina

By Medina Roxana   Katz Marta   Gonzalez Silvia   Oliver Guillermo  

Journal of Food Protection, Vol. 64, Iss. 4, 2001-04 ,pp. : 559-563

International Association for Food Protection

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Psychrotrophic Lactic Acid Bacteria Used To Improve the Safety and Quality of Vacuum-Packaged Cooked and Peeled Tropical Shrimp and Cold-Smoked Salmon

By Matamoros S.   Leroi F.   Cardinal M.   Gigout F.   Chadli F. Kasbi   Cornet J.   Prévost H.   Pilet M. F.  

Journal of Food Protection, Vol. 72, Iss. 2, 2009-02 ,pp. : 365-374

International Association for Food Protection

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Field Validation of Predictive Models for the Growth of Lactic Acid Bacteria in Acidic Cheese-Based Greek Appetizers

By Manios Stavros G.   Skiadaresis Argyris G.   Karavasilis Kostas   Drosinos Eleftherios H.   Skandamis Panagiotis N.  

Journal of Food Protection, Vol. 72, Iss. 1, 2009-01 ,pp. : 101-110

International Association for Food Protection

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Effect of Milk Inoculation with Bacteriocin-Producing Lactic Acid Bacteria on a Lactobacillus helveticus Adjunct Cheese Culture

By Ávila Marta   Garde Sonia   Medina Margarita   Nuñez Manuel  

Journal of Food Protection, Vol. 68, Iss. 5, 2005-05 ,pp. : 1026-1033

International Association for Food Protection

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Lactic Acid Bacteria in Cheddar Cheese Made with Sodium Chloride, Potassium Chloride or Mixtures of the Two Salts

By Anjan Reddy K.   Marth Elmer H.  

Journal of Food Protection, Vol. 58, Iss. 1, 1995-01 ,pp. : 62-69

International Association for Food Protection

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