Spoilage bacteria
Efficacy of chemical agents and power ultrasound on biofilms formed by Asaia spp. – spoilage bacteria in beverage industries
5
Application of nisin – the well known lactic acid bacteria bacteriocin – against spoilage bacteria in tangerine wine
7
Antibacterial Activities of Lactic Acid Bacteria from Langsat Fruit (Lansiumdomesticum) against Phatogenic Bacteria and Spoilage Bacteria
5
Inhibition of pathogenic and spoilage bacteria by a novel biofilm-forming Lactobacillus isolate: a potential host for the expression of heterologous proteins
14
Shelf life prediction and Bacterial flora for the fresh and lightly salted Pseudosciaena crocea stored at different temperatures
10
Microbiological Quality of Asadero Cheese Manufactured with a Plant Based Coagulant from Solanum elaeagnifolium
7
Chemical Quality Attributes of Refrigerated Mudskipper (Pseudapocryptes elongatus) under Vaccum and Modified Atmosphere Packaging
5
The bacteria involved in meat spoilage and the effect of environmental factors on their growth
690
Milk Spoilage: Methods and Practices of Detecting Milk Quality
11
FUNGAL SPOILAGE OF BAKERY PRODUCTS AND ITS CONTROL MEASURES
15
DETERMINATION OF SPOILAGE YEASTS IN DIFFERENT RED AND WHITE WINES
9
Detection of Bacteria Associated with the Spoilage of Ready-To-EatInstant Noodles
7
Vibrioferrin production by the food spoilage bacterium Pseudomonas fragi
27
Exploration of the Microbial Biodiversity Associated with North Apulian Sourdoughs and the E ect of the Increasing Number of Inoculated Lactic Acid Bacteria Strains on the Biocontrol against Fungal Spoilage
21
Control of Rots and Spoilage of Agricultural Products: A Review
6
Genetic characterisation of post harvest spoilage in lettuce
375
Microorganisms Associated with Post Harvest Spoilage of Sweet Potatoes in Ile-Ife, Nigeria
8
Effect of High Pressure Homogenization on Improving the Quality of Milk and Sensory Properties of Yogurt: A Review - Volume 7 Number 1 (Feb. 2016) - IJCEA
5
Evaluating the Utilization of Organic Compounds by Certain Lactic Acid Bacteria Including Starter Culture Candidates in the Cucumber Fermentation.
152
MICROBIAL SPOILAGE AND PATHOGENS IN VEGETABLES COLLECTED FROM VEGETABLE MARKET
9