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Applied Food Biotechnology
سال:2014 - دوره:1 - شماره:1
Biochemical Characteristics And Viability Of Probiotic And Yogurt Bacteria In Yogurt During The Fermentation And Refrigerated Storage
- صفحه:55-61
Inhibitory Effects Of Several Essential Oils Towards Salmonella Typhimurium, Salmonella Paratyphi A And Salmonella Paratyphi B
- صفحه:45-54
Optimization Of A Modified Gs Medium For A Probiotic Strain (L. Acidophilus Atcc4356)
- صفحه:25-29
Poly(Hydroxyalkanoates) For Food Packaging: Application And Attempts Towards Implementation
- صفحه:3-15
Statistical Optimization Of Xanthan Gum Production And Influence Of Airflow Rates In Lab-Scale Fermentor
- صفحه:17-24
Studies On Aflatoxin, Prenatal Exposure And Its Toxicosis In Adamawa Sate, North East Of Nigeria
- صفحه:29-33
The Staphylococcus Aureus Exotoxin Recognition Using A Sensor Designed By Nanosilica And Sea Genotyping By Multiplex Pcr
- صفحه:37-44
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