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1.
Bacteriocin-like substances of Lactobacillus curvatus P99: characterization and application in biodegradable films for control of Listeria monocytogenes in cheese.
Food Microbiol
; 63: 159-163, 2017 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-28040164
2.
Characterization, Toxicity, and Optimization for the Growth and Production of Bacteriocin-like Substances by Lactobacillus curvatus.
Probiotics Antimicrob Proteins
; 12(1): 91-101, 2020 03.
Artículo
en Inglés
| MEDLINE | ID: mdl-30843169
3.
Selection of native bacterial starter culture in the production of fermented meat sausages: Application potential, safety aspects, and emerging technologies.
Food Res Int
; 122: 371-382, 2019 08.
Artículo
en Inglés
| MEDLINE | ID: mdl-31229090
4.
Microbiological and physicochemical characterization of the raw milk and the colonial type cheese from the Northwestern Frontier region of Rio Grande do Sul, Brazil / Caracterização microbiológica e físico-química de leite cru e queijo colonial da região Fronteira Noroeste do Rio Grande do Sul, Brasil
R. Inst. Adolfo Lutz
; 74(3): 247-257, 2015. tab
Artículo
en Inglés
| VETINDEX | ID: vti-338118
5.
Microbiological and physicochemical characterization of the raw milk and the colonial type cheese from the Northwestern Frontier region of Rio Grande do Sul, Brazil / Caracterização microbiológica e físico-química de leite cru e queijo colonial da região Fronteira Noroeste do Rio Grande do Sul, Brasil
Rev. Inst. Adolfo Lutz (Online)
; 74(3): 247-257, jul.-set. 2015. tab
Artículo
en Inglés
| LILACS, SES-SP, SESSP-CTDPROD, SES-SP, SESSP-ACVSES, SESSP-IALPROD, SES-SP, SESSP-IALACERVO | ID: lil-786792
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