| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Ability of meat starter cultures to catabolize leucine and evaluation of the degradation products by using an HPLC method
|
Larrouture, C
|
|
2000
|
17 |
5 |
p. 563-570
8 p.
|
article
|
| 2 |
Assimilation of glycerol by a strain of Lactobacillus collinoides isolated from cider
|
Claisse, Olivier
|
|
2000
|
17 |
5 |
p. 513-519
7 p.
|
article
|
| 3 |
Characterization of Enterobacteriaceae strains isolated from spoiled dry-cured hams
|
Losantos, A
|
|
2000
|
17 |
5 |
p. 505-512
8 p.
|
article
|
| 4 |
Common PFGE patterns in antibiotic-resistant Enterococcus faecalis from humans and cheeses
|
Bertrand, X
|
|
2000
|
17 |
5 |
p. 543-551
9 p.
|
article
|
| 5 |
Distribution and ecology of Clostridium botulinum in fish and aquatic environments of a tropical region
|
Lalitha, K.V
|
|
2000
|
17 |
5 |
p. 535-541
7 p.
|
article
|
| 6 |
Growth/no growth interface of Brochothrix thermosphacta as a function of pH and water activity
|
Masana, Marcelo O
|
|
2000
|
17 |
5 |
p. 485-493
9 p.
|
article
|
| 7 |
Megaplasmid encoding novel sugar utilizing phenotypes, pediocin production and immunity in Pediococcus acidilactici C20
|
Halami, Prakash M
|
|
2000
|
17 |
5 |
p. 475-483
9 p.
|
article
|
| 8 |
Microbiological and biochemical changes in the traditional fermentation of soybean for ‘soy-daddawa’ — Nigerian food condiment
|
Omafuvbe, B.O
|
|
2000
|
17 |
5 |
p. 469-474
6 p.
|
article
|
| 9 |
Selection and molecular characterization of wine yeasts isolated from the ‘El Penedès’ area (Spain)
|
Esteve-Zarzoso, B
|
|
2000
|
17 |
5 |
p. 553-562
10 p.
|
article
|
| 10 |
The effects of washing and chlorine dioxide gas on survival and attachment of Escherichia coli O157: H7 to green pepper surfaces
|
Han, Y
|
|
2000
|
17 |
5 |
p. 521-533
13 p.
|
article
|
| 11 |
The effects on product of a hot water pasteurizing treatment applied routinely in a commercial beef carcass dressing process
|
Gill, C.O
|
|
2000
|
17 |
5 |
p. 495-504
10 p.
|
article
|
Journal description