Search

Now showing items 1-7 of 7

Effects of Potassium Sorbate and Natamycin on Growth and Penicillic Acid Production by Aspergillus ochraceus

Type: Journal Paper

Author : HASSAN GOURAMA; LLOYD B. BULLERMAN

Year: 1988

Request PDF

Food Safety Issues and The Microbiology of Cereals and Cereal Products

Type: Journal Paper

Author : Lloyd B. Bullerman; Andreia Bianchini

Request PDF

Stability of mycotoxins during food processing

Type: Journal Paper

Author : Lloyd B. Bullerman; Andreia Bianchini

Publisher: Elsevier Science

Year: 2007

Request PDF

Inhibition of aflatoxin production of Aspergillus parasiticus NRRL 2999 by Bacillus pumilus

Type: Journal Paper

Author : Célestin Munimbazi; Lloyd B. Bullerman

Year: 1997

Request PDF

Antifungal activity of Lactobacillus paracasei ssp. tolerans isolated from a sourdough bread culture

Type: Journal Paper

Author : Yousef I. Hassan; Lloyd B. Bullerman

Year: 2008

Request PDF

Comparative Antimycotic Effects of Selected Herbs, Spices, Plant Components and Commercial Antifungal Agents

Type: Journal Paper

Author : MUFTAH A. AZZOUZ; LLOYD B. BULLERMAN

Year: 1982

Request PDF

Effects of Processing on Zearalenone

Type: Journal Paper

Author : Dojin Ryu; Lauren S. Jackson; Lloyd B. Bullerman

Year: 2002

Request PDF

Search

Effects of Potassium Sorbate and Natamycin on Growth and Penicillic Acid Production by Aspergillus ochraceus

Food Safety Issues and The Microbiology of Cereals and Cereal Products

Stability of mycotoxins during food processing

Inhibition of aflatoxin production of Aspergillus parasiticus NRRL 2999 by Bacillus pumilus

Antifungal activity of Lactobacillus paracasei ssp. tolerans isolated from a sourdough bread culture

Comparative Antimycotic Effects of Selected Herbs, Spices, Plant Components and Commercial Antifungal Agents

Effects of Processing on Zearalenone

Author

Publisher

Year

Type

Language (ISO)

Content Type

Publication Title

Search

Filters

Effects of Potassium Sorbate and Natamycin on Growth and Penicillic Acid Production by Aspergillus ochraceus

Food Safety Issues and The Microbiology of Cereals and Cereal Products

Stability of mycotoxins during food processing

Inhibition of aflatoxin production of Aspergillus parasiticus NRRL 2999 by Bacillus pumilus

Antifungal activity of Lactobacillus paracasei ssp. tolerans isolated from a sourdough bread culture

Comparative Antimycotic Effects of Selected Herbs, Spices, Plant Components and Commercial Antifungal Agents

Effects of Processing on Zearalenone