Lv13
90 积分 2024-09-12 加入
Effect of storage conditions on the quality of frozen steamed bread
1天前
已完结
Influence of the incubation temperature after heat treatment upon the estimated heat resistance values of spores of Bacillus subtilis
2天前
已完结
The survival of Bacillus subtilis spores in the baking of bread
2天前
已完结
Effect of Mixed Strain Starter Culture on Rheological Properties of Wheat Dough and Quality of Steamed Bread
13天前
已完结
Sequence comparison of phoR, gyrB, groEL, and cheA genes as phylogenetic markers for distinguishing Bacillus amyloliquefaciens and B. subtilis and for identifying Bacillus strain B29
18天前
已完结
Diversity of spore-forming bacteria and identification of Bacillus amyloliquefaciens as a species frequently associated with the ropy spoilage of bread
4个月前
已完结
Contamination profiles and characterisation of Bacillus species in wheat bread and raw materials for bread production
4个月前
已完结
Bacillus spore contamination associated with commercial bread manufacture
7个月前
已完结
Contamination profiles and characterisation of Bacillus species in wheat bread and raw materials for bread production
7个月前
已完结
环境因素对食品中致病性芽孢杆菌生长及毒素产生的影响
8个月前
已完结
皖公网安备34019202002308
