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journal of food quality and hazards control
سال:2019 - دوره:6 - شماره:2
antifungal activities of cymbopogon citratus essential oil against aspergillus species isolated from fermented fish products of southern benin
- صفحه:53-57
corrigendum: corrigendum to “comparison of two multiplex pcr systems for meat species authentication” [journal of food quality and hazards control 6 (2019) 8-15]
- صفحه:79-79
dominant lactic acid bacteria in naturally fermented milks from messinese goat’s breed
- صفحه:66-72
lipid and β-carotene production by rhodosporidium diobovatum cultured with different carbon to nitrogen ratios
- صفحه:58-65
microbial ecology of retail ready-to-eat escarole and red chicory sold in palermo city, italy
- صفحه:45-52
special attention is needed for reduce antibiotic residue risk in the white meat produced in algeria
- صفحه:44-44
the effect of modified atmosphere packaging on physicochemical, microbial, and sensorial properties of iranian mazafati date
- صفحه:73-78
traditional fermented indian foods: a treasure hunt for rare lactic acid bacteria
- صفحه:42-43
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