1. Complex glycan utilization preferences of human gut bacteria
پدیدآورنده : Yunus Emre Tuncil
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Food Science; Microbiology,Biological sciences;Carbohydrate;Colon bacteria;Dietary fiber;Hierarchical preferences;Short chain fatty acid
2. Development of fluorescence-based assays for foodborne pathogens
پدیدآورنده : J. W. Czajka
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Bacillus cereus,Biological sciences,Escherichia coli,Food science,Microbiology,Salmonella
3. Influence of three poultry defeathering systems on morphology of turkey skin as related to the adhesion and penetration of Salmonella typhimurium
پدیدآورنده : J.-W. Kim
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Biological sciences,Food science,Food science,Microbiology
4. Proline-specific peptidases from Lactobacillus casei subspecies
پدیدآورنده : M. B. Habibi-Najafi
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Biological sciences,Food science,Food science,Microbiology
5. Rapid method for detection of muramic acid and cadaverine as indicators of microbial load in fresh meats
پدیدآورنده : C. I. Lebron
کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)
موضوع : Agricultural engineering,Applied sciences,Biological sciences,Food science,Microbiology,Microbiology
