Related content

Occurrence of Aflatoxin M₁ in Cheeses from the South of Spain

By Barrios Mª José   Gualda Mª Jesús   Cabanas J. M.   Medina L. M.   Jordano R.  

Journal of Food Protection, Vol. 59, Iss. 8, 1996-08 ,pp. : 898-900

International Association for Food Protection

Access to resources Recommend Favorite

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

Bacteriocin Production by Lactic Acid Bacteria Isolated from Regional Cheeses: Inhibition of Foodborne Pathogens

By Farias Maria E.   De Ruiz Holgado Aida A. P.   Sesma Fernando  

Journal of Food Protection, Vol. 57, Iss. 11, 1994-11 ,pp. : 1013-1015

International Association for Food Protection

Access to resources Recommend Favorite

Survey of the Furosine Content in Cheeses Marketed in Spain

By Villamiel Mar   Arias María   Corzo Nieves   Olano Agustín  

Journal of Food Protection, Vol. 63, Iss. 7, 2000-07 ,pp. : 974-975

International Association for Food Protection

Access to resources Recommend Favorite

Research on Some Factors Influencing Acid and Exopolysaccharide Produced by Dairy Propionibacterium Strains Isolated from Traditional Homemade Turkish Cheeses

By Darilmaz Derya Onal   Gumustekin Yesim  

Journal of Food Protection, Vol. 75, Iss. 5, 2012-05 ,pp. : 918-926

International Association for Food Protection

Access to resources Recommend Favorite