11 results on '"VIDAL, A. M. C."'
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2. Pseudomonas spp.: contamination sources in bulk tanks of dairy farms.
3. Biogenic amine accumulation in ripened sausages affected by the addition of sodium sulphite
4. Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages
5. Effect of the interaction between a low tyramine-producing Lactobacillus and proteolytic staphylococci on biogenic amine production during ripening and storage of dry sausages
6. Effect of tyrosine on tyramine formation during beer fermentation
7. Effect of proteolytic starter cultures of Staphylococcus spp. on biogenic amine formation during the ripening of dry fermented sausages
8. Relationship between biogenic amine contents and the size of dry fermented sausages
9. Volatile compounds present in six types of dry-cured ham from south European countries
10. Determination of ATP related compounds in fresh and canned tuna fish by HPLC
11. Validation of a gas-chromatographic method for volatile amine determination in fish samples
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