about
Physicochemical Properties, Fatty Acid Profiles, and Sensory Characteristics of Fermented Beef Sausage by Probiotics Lactobacillus plantarum IIA-2C12 or Lactobacillus acidophilus IIA-2B4.An updated review of Listeria monocytogenes in the pork meat industry and its products.Use of microbial antagonism to reduce pathogen levels on produce and meat products: a review.Probiotic fermented sausage: viability of probiotic microorganisms and sensory characteristics.Antibacterial activity of bacteriocin-like substance P34 on Listeria monocytogenes in chicken sausage.Potentially probiotic and bioprotective lactic acid bacteria starter cultures antagonise the Listeria monocytogenes adhesion to HT29 colonocyte-like cells.Predicting survival of Escherichia coli O157:H7 in dry fermented sausage using artificial neural networks.Application of high pressure processing to kill Escherichia coli O157 in ready-to-eat meats.Current problems of food intake in young women in Japan: Their influence on female reproductive function.The genus PediococcusApplication of Bacteriocins in the Control of Foodborne Pathogenic and Spoilage BacteriaMicroencapsulation of probiotics using sodium alginate
P2860
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P2860
description
2003 nî lūn-bûn
@nan
2003 թուականի Յունիսին հրատարակուած գիտական յօդուած
@hyw
2003 թվականի հունիսին հրատարակված գիտական հոդված
@hy
2003年の論文
@ja
2003年論文
@yue
2003年論文
@zh-hant
2003年論文
@zh-hk
2003年論文
@zh-mo
2003年論文
@zh-tw
2003年论文
@wuu
name
Bioprotectives and probiotics for dry sausages.
@ast
Bioprotectives and probiotics for dry sausages.
@en
type
label
Bioprotectives and probiotics for dry sausages.
@ast
Bioprotectives and probiotics for dry sausages.
@en
prefLabel
Bioprotectives and probiotics for dry sausages.
@ast
Bioprotectives and probiotics for dry sausages.
@en
P2093
P1476
Bioprotectives and probiotics for dry sausages.
@en
P2093
Esko Petäjä
Susanna Työppönen
Tiina Mattila-Sandholm
P304
P356
10.1016/S0168-1605(02)00379-3
P577
2003-06-01T00:00:00Z