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Biopreservation
International Journal of Food Microbiology 291 (2019) 189–196
Concept of Hurdle Technology for Food Safety of Food Products of Animal Origin
Biopreservation of 'Birgah' Eggplant from Polyphenol Oxidase Activity Assayed in Vitro with Onion (Allium Cepa L.) By-Products Riccardo N
Biopreservation of Traditional Raw Milk Cheeses with an Emphasis on Serbian Artisanal Cheeses and Their Historical Production
Food Preservation – a Biopreservative Approach Iraj Rasooli
Innovative Technologies for the Natural Biopreservation of Meat
Food Microbiology
Using Oxygen and Biopreservation As Hurdles to Improve Safety Of
Biologically Viable Methods for Food Preservation: a Review
Extension of the Ex Vivo Life Span of Stored Human Erythrocytes by the Addition of Ascorbic Acid to Additive Solutions in Modern Blood Banking
GRAS Notice 760, Lactobacillus Curvatus DSM 18775
Basics of Food Conservation Professor: Miodrag L. Lali
Food Preservation by Combined Processes
Biopreservation, Promising Strategies to Improve the Safety and Shelf-Life of Foods: a Review
Biopreservation of Foodstuffs: Mechanisms and Application Marie Champomier Vergès INRA, UMR1319 Micalis, Université Paris Saclay,78350 Jouy-En-Josas, France
Food Preservation
Hurdle Technology for Fish Preservation
Hurdle Technology: Principles and Recent Applications in Foods
Top View
Feed Grain Improvement Through Biopreservation and Bioprocessing
Biopreservation of Lightly Preserved Seafood Products
Biotechnologies for Agricultural Development
Advanced Techniques for Food Preservation: a Review
Lactobacillus Sakei: a Starter for Sausage Fermentation, a Protective Culture for Meat Products
Paper Title: FOOD MICROBIOLOGY Biopreservation of Foods
Food Preservation: Traditional and Modern Techniques
Isolation and Selection of Lactic Acid Bacteria As Biocontrol Agents for Nonacidified, Refrigerated Pickles LAURA D
Phages and Enzybiotics in Food Biopreservation
Biopreservation by Lactobacillus Paracasei in Coculture with Streptococcus Thermophilus in Potentially Probiotic and Synbiotic Fresh Cream Cheeses
BIOPRESERVATION in MODIFIED ATMOSPHERE PACKAGED VEGETABLES Mmmkwmpm?
Antifungal Microbial Agents for Food Biopreservation—A Review
Role of Biopreservation in Improving Food Safety and Storage
Food Preservation
Preserving of Pickled Food Commodities Using Cell Free Supernatants of Some Lactobacillus and Propionibacterium Species
Biopreservation Best Practices for Regenerative Medicine GMP Manufacturing & Focus on Optimized Biopreservation Media
Antifungal Properties of Dairy Propionibacteria
Application of Processing and Packaging Hurdles for Fresh-Cut Fruits and Vegetables Preservation
AFILACT® INSTANT Product Information Version: 8 PI GLOB EN 09-22-2020
Food Biopreservation: Promising Strategies Using Bacteriocins, Bacteriophages And
Glossary 2009 Edition
Food Preservation Drying Drying Is One of the Oldest Techniques Used
Recent Developments in Novel Shelf Life Extension Technologies of Fresh-Cut Fruits and Vegetables
Bio-Preservation of Foods: a Review
Technical and Economic Feasibility of High-Pressure Processing on Charcuterie Foods
A Survey on Preservation Methods of Leftover Vegetables Among Retailers of Bungudu Local Government Area Zamfara State-Nigeria
Advances in Animal Blood Processing: Development of a Biopreservation System and Insights on the Functional Properties of Plasma
Biopreservation by Lactic Acid Bacteria: a Review
Recoding Life
Biopreservation of Emulsified Food and Cosmetic Products by Synergistic Action of Probiotics and Plant Extracts: a Franco-Bulgarian Perspective
Innovations in Smart Packaging Concepts for Food: an Extensive Review
Food Biopreservation Strategies
Basic Principles for Effective Food Preservation