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Comparison of three types of drying (supercritical CO2, air and freeze) on the quality of dried apple : quality index approach
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Combined use of cinnamon essential oil and MAP/vacuum packaging to increase the microbial and sensorial shelf life of lean pork and salmon
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Lactic acid bacteria and their controversial role in fresh meat spoilage
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Psychrotrophic lactic acid bacteria associated with production batch recalls and sporadic cases of early spoilage in Belgium between 2010 and 2014
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Molecular identification of the microbiota of peeled and unpeeled brown shrimp (Crangon crangon) during storage on ice and at 7.5°C
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Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored food products at the end of their shelf-life
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Decontamination methods to prolong the shelf-life of minimally processed vegetables, state-of-the-art
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The interaction of the non-bacteriocinogenic Lactobacillus sakei 10A and lactocin S producing Lactobacillus sakei 148 towards Listeria monocytogenes on a model cooked ham
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Influence of dissolved carbon dioxide on the growth of spoilage bacteria