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XML Traditional Fermented Indian Foods: A Treasure Hunt for Rare Lactic Acid Bacteria
N. Gautam , N. Sharma
Abstract -   Full Text (PDF)
XML Special Attention is Needed for Reduce Antibiotic Residue Risk in the White Meat Produced in Algeria
A. Berghiche
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XML Microbial Ecology of Retail Ready-to-Eat Escarole and Red Chicory Sold in Palermo City, Italy
N. Francesca, R. Guarcello, V. Craparo, G. Moschetti, L. Settanni, R. Gaglio
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XML Antifungal Activities of Cymbopogon citratus Essential Oil against Aspergillus Species Isolated from Fermented Fish Products of Southern Benin
R.G. Dègnon, A.C. Allagbé, E.S. Adjou , E. Dahouenon-Ahoussi
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XML Lipid and β-Carotene Production by Rhodosporidium diobovatum Cultured with Different Carbon to Nitrogen Ratios
M. Mirzaie , S.S. Saei-Dehkordi , D.B. Levin
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XML Dominant Lactic Acid Bacteria in Naturally Fermented Milks from Messinese Goat’s Breed
M. Palmeri , I. Mancuso , P. Barbaccia , F. Cirlincione , M.L. Scatassa
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XML The Effect of Modified Atmosphere Packaging on Physicochemical, Microbial, and Sensorial Properties of Iranian Mazafati Date
H. Sarhadi , J. Sadeghizadeh-Yazdi
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XML Corrigendum to “Comparison of Two Multiplex PCR Systems for Meat Species Authentication” [Journal of Food Quality and Hazards Control 6 (2019) 8-15]
D. Al-taghlubee , A. Misaghi, P. Shayan , A. Akhondzadeh Basti , H. Gandomi , D. Shayan
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