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  • Chapter [72] http://www.w3.org/1999/02/22-rdf-syntax-ns#type http://pub2web.metastore.ingenta.com/ns/Chapter
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1 - 20 of 92 results

  • Genome Editing of Food-Grade Lactobacilli To Develop Therapeutic Probiotics
  • Genetic Tools for the Enhancement of Probiotic Properties
  • The Genomic Basis of Lactobacilli as Health-Promoting Organisms
  • Current Status of the Preharvest Application of Pro- and Prebiotics to Farm Animals to Enhance the Microbial Safety of Animal Products
  • Fermented Foods, , and Health
  • Brewing Bokashi: Strengthening Student Skills in Dilution Theory through Fermentation Analysis
  • Hybrid Yeast Strains Can Lead to Better Chocolate
  • Activation of Vats for Cheese Production with Stabilizes Taste and Smell
  • Investigators Warn against Tetracycline in Bee Hives
  • Glycolysis for Microbiome Generation
  • Kimchi: Spicy Science for the Undergraduate Microbiology Laboratory
  • Peri- and Postharvest Factors in the Control of Shiga Toxin-Producing in Beef
  • The Microfloras and Sensory Profiles of Selected Protected Designation of Origin Italian Cheeses
  • Wooden Tools: Reservoirs of Microbial Biodiversity in Traditional Cheesemaking
  • Towards an Ecosystem Approach to Cheese Microbiology
  • Mesophilic and Thermophilic Cultures Used in Traditional Cheesemaking
  • The Microbiology of Traditional Hard and Semihard Cooked Mountain Cheeses
  • The Microfloras and Sensory Profiles of Selected Protected Designation of Origin Italian Cheeses
  • Wooden Tools: Reservoirs of Microbial Biodiversity in Traditional Cheesemaking
  • Genome Diversity of Spore-Forming
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