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Items: 4

1.

Novel combinations of chitosan, carnocin and sulphite for the preservation of chilled pork sausages.

Roller S, Sagoo S, Board R, O'Mahony T, Caplice E, Fitzgerald G, Fogden M, Owen M, Fletcher H.

Meat Sci. 2002 Oct;62(2):165-77.

PMID:
22061408
2.

Food fermentations: role of microorganisms in food production and preservation.

Caplice E, Fitzgerald GF.

Int J Food Microbiol. 1999 Sep 15;50(1-2):131-49. Review.

PMID:
10488849
3.

Isolation from food sources, of lactic acid bacteria that produced antimicrobials.

Vaughan EE, Caplice E, Looney R, O'Rourke N, Coveney H, Daly C, Fitzgerald GF.

J Appl Bacteriol. 1994 Feb;76(2):118-23.

PMID:
8144413
4.

pAMbeta1-Associated Mobilization of Proteinase Plasmids from Lactococcus lactis subsp. lactis UC317 and L. lactis subsp. cremoris UC205.

Hayes F, Caplice E, McSweeney A, Fitzgerald GF, Daly C.

Appl Environ Microbiol. 1990 Jan;56(1):195-201.

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