Food Microbiology

Down on the farm...
pp. 199-199(0)
Author: Batt C.

Impact of slicing hygiene upon shelf life and distribution of spoilage bacteria in vacuum packaged cured meats
pp. 201-211(0)
Author: Holley R.A.

The effect of temperature on the lactic acid fermentation of rye flour
pp. 213-220(0)
Authors: Raccach M.; Bamiro T.

Study of the karyotype of wine yeasts isolated in the region of Valdepenas in two consecutive vintages
pp. 221-225(0)
Authors: Izquierdo Canas P.M.; Ubeda Iranzo J.F.; Briones Perez A.I.

The stereoselectivity of the use of lactic acid by Clostridium tyrobutyricum
pp. 227-230(0)
Authors: Huchet V.; Thuault D.; Bourgeois C.M.

The value of certain chemotaxonomic methods in the identification of food related yeasts
pp. 231-245(0)
Authors: Welthagen J.J.; Viljoen B.C.

A simple and effective procedure for selection of wine yeast strains
pp. 247-254(0)
Authors: Regodon J.A.; Perez F.; Valdes M.E.; De Miguel C.; Ramirez M.

Microbiology of striped bass grown in three aquaculture systems
pp. 255-264(0)
Authors: Nedoluha P.C.; Westhoff D.

Effect of Pectinatus cerevisiiphilus on Saccharomyces cerevisiae concerning its growth and alcohol production in wort medium
pp. 265-272(0)
Authors: Chowdhury I.; Watier D.; Leguerinel I.; Hornez J.-.P.

A survey of microbial levels for incoming raw beef, environmental sources, and ground beef in a red meat processing plant
pp. 273-282(0)
Authors: Eisel W.G.; Linton R.H.; Muriana P.M.

Detection of Listeria monocytogenes inoculated in dairy products by AmpliScript TM
pp. 283-290(0)
Authors: Laberge I.; Blais B.W.; Pandian S.

Effect of phenolic acids and anthocyanins on growth, viability and malolactic activity of a lactic acid bacterium
pp. 291-300(0)
Authors: Vivas N.; Lonvaud-Funel A.; Glories Y.