Development of yeast populations during processing and ripening of blue veined cheese

Autor: Viljoen, Bennie C.
Matična publikacija: Food technology and biotechnology (2003)

Isolation and identification of yeasts associated with intermediate moisture meats

Autor: Wolter, Heinke
Matična publikacija: Food technology and biotechnology (2000)

Inhibition of Brevibacterium linens by probiotics from dairy products

Autor: Knox, Alison M.
Matična publikacija: Food technology and biotechnology (2005)

Volatile organic compounds in naturally fermented milk and milk fermented using yeasts, lactic acid bacteria and their combinations as starter cultures

Autor: Gadaga, Henry Tendekayi
Matična publikacija: Food technology and biotechnology (2007)

The yeast flora occuring in the trachea of broiler chicken

Autor: Laubscher, W. D. F.
Matična publikacija: Food technology and biotechnology (2000)

The effect of incubation temperature on the survival and growth of yeasts in Sethemi, South African naturally fermented milk

Autor: Kebede, Ameha
Matična publikacija: Food technology and biotechnology (2007)

The resistance of dairy yeasts against commercially available cleaning compounds and sanitizers

Autor: Laubsher, Piet J.
Matična publikacija: Food technology and biotechnology (1999)