ساخت پاورپوینت از روی یک فایل ورد (8368)

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منابعش رو هم ارسال کردم :

[1] Ammor, S., Tauveron, G., Dufour, E., a Chevallier, I., 2006. “Antibacterial activity of blactic acid bacteria against spoilage and pathogenic bacteria isolated from the same meat small-scale facility. 2 - Behaviour of pathogenic and spoilage bacteria in dual species biofilms including a bacteriocin-like-producing lactic acid bacteria”. Food Control, 17(6),february,pp. 462-468.

[2] Fadda, S., López, C., and Vignolo, G., 2010. “Role of lactic acid bacteria during meat conditioning and fermentation: Peptides generated as sensorial and hygienic biomarkers”. Meat Science, 86, April,pp. 66–79.

[3] Maragkoudakis, P. A., Mountzouris, K. C., Psyrras, D., Cremonese, S., Fischer, J., Cantor, M. D., and Tsakalidou, E., 2009. “Functional properties of novel protective lactic acid bacteria and application in raw chicken meat against Listeria monocytogenes and Salmonella enteritidis”. International Journal of Food Microbiology, 130, January,pp. 219–226.

[4] Castellano, P., Belfiore, C., Fadda, S., and Vignolo, G., 2008. “A review of bacteriocinogenic lactic acid bacteria used as bioprotective cultures in fresh meat produced in Argentina”. Meat Science, 79,october,pp. 483–499.

[5] Hutkins, R. W., 2006. Microbiology and technology of fermented foods.IFT Press,usa.

[6] Ammor, S., Tauveron, G., Dufour, E., a Chevallier, I., 2006. “Antibacterial activity of lactic acid bacteria against spoilage and pathogenic bacteria isolated from the same meat small-scale facility. 2 - Behaviour of pathogenic and spoilage bacteria in dual species biofilms including a bacteriocin-like-producing lactic acid bacteria”. Food Control, 17(6),february,pp. 462-468.

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