Fermented foods and food safety
- 1 January 1994
- journal article
- Published by Elsevier in Food Research International
- Vol. 27 (3) , 291-298
- https://doi.org/10.1016/0963-9969(94)90097-3
Abstract
No abstract availableThis publication has 17 references indexed in Scilit:
- Fungal growth in silages of sugarbeet press pulp and maizeThe Journal of Agricultural Science, 1993
- Recent developments in tempe researchJournal of Applied Bacteriology, 1990
- Sources of infection: foodThe Lancet, 1990
- The combined effect of incubation temperature, pH and sorbic acid on the probability of growth of non‐proteolytic, type B Clostridium botulinumJournal of Applied Bacteriology, 1990
- Foodborne illness: an overviewThe Lancet, 1990
- The effect of pH, salt concentration and temperature on the survival and growth of Listeria monocytogenesJournal of Applied Bacteriology, 1990
- Mould‐fermented foods: Recent developmentsFood Biotechnology, 1990
- Biotransformation of AflatoxinFood Biotechnology, 1989
- Purification, characterization and antimicrobial spectrum of a bacteriocin produced by Pediococcus acidilacticiJournal of Applied Bacteriology, 1988
- Laboratory studies on salmonella‐contaminated cheese involved in a major outbreak of gastroenteritisJournal of Applied Bacteriology, 1986