검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Positive effects of sequential air ventilation on cooked hard Graviera cheese ripening in an industrial ripening room Corrieu G, Perret B, Kakouri A, Pappas D, Samelis J Journal of Food Engineering, 222, 162, 2018 |
| 2 |
Evaluation of the pH-dependent, stationary-phase acid tolerance in Listeria monocytogenes and Salmonella Typhimurium DT104 induced by culturing in media with 1% glucose: a comparative study with Escherichia coli O157 : H7 Samelis J, Ikeda JS, Sofos JN Journal of Applied Microbiology, 95(3), 563, 2003 |
| 3 |
The microbial association of Greek taverna sausage stored at 4 and 10 degrees C in air, vacuum or 100% carbon dioxide, and its spoilage potential Samelis J, Georgiadou KG Journal of Applied Microbiology, 88(1), 58, 2000 |