Found: 13
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Production and utilization of polyclonal antibodies against nisin in an ELISA and for immuno-location of nisin in producing and sensitive bacterial strains.
- Published in:
- Journal of Applied Microbiology, 1999, v. 87, n. 4, p. 500, doi. 10.1046/j.1365-2672.1999.00842.x
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- Article
Detection of Campylobacter Jejuni in food and poultry viscera using immunomagnetic separation and microtitre hybridization
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- Journal of Applied Microbiology, 1997, v. 83, n. 5, p. 641
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- Article
PA49.5, the Principal Asset of Lactococcus lactis Sp. cremoris ATCC 9596.
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- Annals of the New York Academy of Sciences, 2005, v. 1043, n. 1, p. 902, doi. 10.1196/annals.1333.116
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- Article
Diffusion of Acetic and Propionic Acids from Chitosan-based Antimicrobial Packaging Films.
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- Journal of Food Science (Wiley-Blackwell), 2000, v. 65, n. 5, p. 768, doi. 10.1111/j.1365-2621.2000.tb13584.x
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- Article
Comparison of Three Sampling Techniques for Microbiological Analysis of Meat Surfaces.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 1, p. 249, doi. 10.1111/j.1365-2621.1991.tb08021.x
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- Article
Size-Exclusion HPLC Separation of Bitter and Astringent Fractions from Cheddar Cheese Made with Added Lactobacillus Strains to Accelerate Ripening.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1234, doi. 10.1111/j.1365-2621.1989.tb05962.x
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- Article
Sensitive, Rapid and Precise Determination of L-Glutamic Acid in Cheese using a Flow-Injection System with Immobilized Enzyme Column.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 2, p. 423, doi. 10.1111/j.1365-2621.1989.tb03098.x
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- Article
Assessment of cheddar cheese quality by chromatographic analysis of free amino acids and biogenic amines
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- Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 303
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- Article
Bulk storage of cod fillets and gutted cod (Gadus morhua) under carbon dioxide atmosphere
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- Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 2, p. 317
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- Article
Evaluation of methods for detecting the production of H{sub}2S, volatile sulfides, and greening by lactobacilli
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 4, p. 981
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- Article
Shelf life of vacuum- or nitrogen-packed pastrami: Effects of packaging atmospheres, temperature and duration of storage on microflora changes
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 827
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- Article
Shelf life of vacuum- or nitrogen-packed pastrami: Effects of packaging atmospheres, temperature and duration of storage on physicochemical and sensory changes
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- Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 832
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- Article
Microflora, sensory and exudate changes of vacuum- or nitrogen-packed veal chucks under different storage conditions
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- Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 5, p. 1537
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- Article