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1.
Comparison of SYBR® Green qPCR assay and plate count method to describe growth of Weissella viridescens and Leuconostoc mesenteroides in pure and mixed cultivation.
Food Microbiol
; 119: 104452, 2024 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-38225053
2.
A mathematical modeling approach to the quantification of lactic acid bacteria in vacuum-packaged samples of cooked meat: Combining the TaqMan-based quantitative PCR method with the plate-count method.
Int J Food Microbiol
; 318: 108466, 2020 Apr 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-31865245
3.
Modeling the effect of oregano essential oil on shelf-life extension of vacuum-packed cooked sliced ham.
Meat Sci
; 139: 113-119, 2018 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-29413670
4.
Modeling the growth of Lactobacillus viridescens under non-isothermal conditions in vacuum-packed sliced ham.
Int J Food Microbiol
; 240: 97-101, 2017 Jan 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-27207810
5.
Optimal experimental design for improving the estimation of growth parameters of Lactobacillus viridescens from data under non-isothermal conditions.
Int J Food Microbiol
; 240: 57-62, 2017 Jan 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-27427489
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