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Tracking the sources of psychrotrophic bacteria contaminating chicken cuts during processing
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Inhibitory activity of fermentates towards Zygosaccharomyces bailii and their potential to replace potassium sorbate in dressings
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Effect of initial headspace oxygen level on growth and volatile metabolite production by the specific spoilage microorganisms of fresh-cut pineapple
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The combined effect of pasteurization intensity, water activity, pH and incubation temperature on the survival and outgrowth of spores of Bacillus cereus and Bacillus pumilus in artificial media and food products
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Effect of atmospheres combining high oxygen and carbon dioxide levels on microbial spoilage and sensory quality of fresh-cut pineapple
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Mass spectrometry-based method for the detection of enterotoxins produced by food poisoning strains of B. cereus