72 research outputs found
Lactic Acid Fermentation Using High Levels of Culture and the Fate of Staphylococcus aureus in Meat
Antibacterial Effect of Tertiary Butylhydroquinone Against Two Genera of Gram Positive Cocci
EFECTO DE BACTERIAS ÁCIDO LÁCTICAS TERMORESISTENTES EN SALCHICHAS COCIDAS THERMORESISTAN LACTIC ACID BACTERIA EFFECT ON COOKED SAUSAGES
COMBINED EFFECTS OF ELECTRICAL STIMULATION AND METHODS OF MEAT PRESERVATION UPON THE SURVIVAL OF BACTERIA
Bacterial growth in ground beef prepared from electrically stimulated and nonstimulated muscles
Gill organ culture of rainbow trout, Salmo gairdneri Richardson: an experimental model for the study of pathogenicity of Mycoplasma mobile 163 K
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