Microbiologie alimentaire

Abstrait

Shelf life study of vegetables using probiotic Lactic Acid Bacteria isolated from Ethiopian traditional fermented foods and beverages

Desalegn Amenu Delesa

• Abstrait

Abstrait

An emerging and potential foodborne pathogen detection technique: Biosensors

Dushyant Singh

• Abstrait

Abstrait

Use of cellulase in food industries

Uroosa Ejaz

• Abstrait

Abstrait

The Effect of next generation probiotics (NGPs) on Clostridium difficile Sporulation

Manish Kumar

• Abstrait

Abstrait

Food Preservation Using Gamma Radiation Techniques

Md. Mahfuzur Rahman

• Abstrait

Abstrait

Microencapsulation of probiotic Lactobacillus plantarum and Lactobacillus casie with different Prebiotics by spray drying

Prity Singh

• Abstrait

Abstrait

Traditional Fermented Foods of India

Sunita Mishra

• Abstrait

Abstrait

Quantitative and qualitative assessment of fungal infection associated with some stored date palm fruit

Oustani Mabrouka

• Abstrait

Abstrait

Functional food: The health beneficts of extra virgin olive oil

Emanuele Baldini

• Abstrait

Abstrait

Prevalance And Anti-microbial Resistance Profiles Of Salmonella Species and Escherichia Coli Isolates from Poultry Fields In Ruiru Sub-country , Kenya

Dorica Gakii Ngai

• Abstrait

Abstrait

Antibacterial activity on newly developed nanotechnological coatings approved for food contact

Alessandro Di Cerbo

• Abstrait

Abstrait

Molecular Detection of Norwalk Virus in carp Fish and shrimp ponds in the Khoozestan Province-Iran by RT-PCR Method

Zohreh Mashak

• Abstrait