Food Microbiology,volume 20,issue 1  (02-2004)

Period of time： 2004年1期

Publisher： Academic Press

Founded in： 1984

Total resources： 43

ISSN： 0740-0020

Subject： R1 Preventive Medicine , Health

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Food Microbiology,volume 20,issue 1

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The shelf-life of beef steaks treated with dl-lactic acid and antioxidants and stored under modified atmospheres

By Djenane D.,Sa´nchez-Escalante A.,Beltra´n J.A.,Roncale´s P. in (2003)

Food Microbiology,volume 20,issue 1 , Vol. 20, Iss. 1, 2003-02 , pp. 1-7

Academic Press

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Distinctive human and swine strains of Salmonella enterica serotype Wien carry large self-transferable R-plasmids. A plasmid contains a class 1-qacEΔ1–sul1 integron with the dfrA1–aadA1a cassette configuration

By Soto S.M.,Martı´n M.C.,Mendoza M.C. in (2003)

Food Microbiology,volume 20,issue 1 , Vol. 20, Iss. 1, 2003-02 , pp. 9-16

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Survival and growth of Salmonella in reconstituted infant cereal hydrated with water, milk or apple juice and stored at 4°C, 15°C and 25°C

By Abushelaibi A.A.,Sofos J.N.,Samelis J.,Kendall P.A. in (2003)

Food Microbiology,volume 20,issue 1 , Vol. 20, Iss. 1, 2003-02 , pp. 17-25

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Antibiotic susceptibility pattern of Escherichia coli strains with verocytotoxic E. coli-associated virulence factors from food and animal faeces

By Klein G.,Bu¨lte M. in (2003)

Food Microbiology,volume 20,issue 1 , Vol. 20, Iss. 1, 2003-02 , pp. 27-33

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Hydrolysis and transformation of terpene glycosides from muscat must by different yeast species

By Ferna´ndez-Gonza´lez M.,Di Stefano R.,Briones A. in (2003)

Food Microbiology,volume 20,issue 1 , Vol. 20, Iss. 1, 2003-02 , pp. 35-41

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Comparison of logistic regression and neural network-based classifiers for bacterial growth

By Hajmeer M.,Basheer I. in (2003)

Food Microbiology,volume 20,issue 1 , Vol. 20, Iss. 1, 2003-02 , pp. 43-55

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A collaborative study of a method for the enumeration of probiotic lactobacilli in animal feed

By Leuschner R.G.K.,Bew J.,Coeuret V.,Vernoux J-P.,Gueguen M. in (2003)

Food Microbiology,volume 20,issue 1 , Vol. 20, Iss. 1, 2003-02 , pp. 57-66

Academic Press

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Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects on the microbial kinetics of acidification and dough textural properties

By Di Cagno R.,de Angelis M.,Corsetti A.,Lavermicocca P.,Arnault P.,Tossut P.,Gallo G.,Gobbetti M. in (2003)

Food Microbiology,volume 20,issue 1 , Vol. 20, Iss. 1, 2003-02 , pp. 67-75

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‘Flash pasteurization’ of contaminated streams using a direct contact gas-fired water heater

By Muriana P.M.,Bowser T.,Davidson C.,Tilahun M.,Gibbs D.E. in (2003)

Food Microbiology,volume 20,issue 1 , Vol. 20, Iss. 1, 2003-02 , pp. 77-82

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Microbiological analysis of caviar from Russia and Iran

By Altug G.,Bayrak Y. in (2003)

Food Microbiology,volume 20,issue 1 , Vol. 20, Iss. 1, 2003-02 , pp. 83-86

Academic Press

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