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Heat resistance of Byssochlamys nivea, Byssochlamys fulva and Neosartorya fischeri isolated...
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- Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 2, p. 410, doi. 10.1111/j.1365-2621.1997.tb04014.x
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- Article
Identification of Staphylococci and Micrococci Isolated from an Intermediate Moisture Meat Product.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 249, doi. 10.1111/j.1365-2621.1992.tb05466.x
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- Article
Fermentation characteristics of lactobacilli in okra (Hibiscus esculentus) juice
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 487, doi. 10.1111/j.1365-2621.1987.tb06647.x
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- Article
Characterization and distribution of lactobacilli during lactic fermentation of okra (Hibiscus esculentus)
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 3, p. 623
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- Article
Production of citric acid from brewery wastes by surface fermentation using Aspergillus niger
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 1, p. 225, doi. 10.1111/j.1365-2621.1986.tb10876.x
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- Article
INACTIVATION OF VEROCYTOTOXIGENIC ESCHERICHIA COLI AND LISTERIA MONOCYTOGENES CO-CULTURED WITH LACTOBACILLUS SAKEI IN A SIMULATED MEAT FERMENTATION MEDIUM.
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- Journal of Food Safety, 2009, v. 29, n. 3, p. 331, doi. 10.1111/j.1745-4565.2009.00160.x
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- Article
Role of hydrolytic enzymes and oxidative stress in autolysis and morphology of Blakeslea trispora during β-carotene production in submerged fermentation.
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- Applied Microbiology & Biotechnology, 2007, v. 74, n. 2, p. 447, doi. 10.1007/s00253-006-0666-1
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- Article