维普期刊资源整合服务平台（V6.5）

24篇 您的检索式：作者名="Metaxopoulos"

选中清除导出查看参考文献查看引证文献引用追踪共2页首页上一页第1页下一页末页 /2 跳转

	题名	作者	年代	出处	被引量
1	Characterization of two bacteriocins produced by Leuconostoc mesenteroides L124 and Lactobacillus curvatus IA42, isolated from dry fermented sausages 显示文摘	MATARAGAS M METAXOPOULOS J DROSINOS E H	2002	World J Microbiol Biotechnol2002，18，9：	1
2	Modeling of growth and bacteriocin production by Leuconostoc mesenteroides E131 显示文摘	DROSINOS E H MATARAGAS M METAXOPOULOS J	2006	Meat Sci2006，74，4：	1
3	Evaluation of shelf life of cured,cooked, sliced turkeyfillets and cooked pork sausages 'piroski' stored under vacuum and modified atmospheres at 4 and 10℃ 显示文摘	PEXARA E S METAXOPOULOS J DROSINOS E H	2002	Meat Science2002，62，1：	1
4	Evaluation of shelf life of cured, cooked, sliced turkey fillets and cooked pork sausages—‘piroski’—stored under vacuum and modified atmospheres at +4 and +10 °C显示文摘	Efthimia S Pexara John Metaxopoulos Eleftherios H Drosinos	2002	Meat Science2002，，1：	1
5	Technological and microbiological evaluation of traditional processes as modified for the industrial manufacturing of dry fermented sausage in Greece 显示文摘	Metaxopoulos J Samelis J Papadelli M	2001	Italian Journal of Food Science2001，13，1：	1
6	A novel modelling approach for predicting microbial growth in a raw cured meat product stored at 3℃ and at 12℃ in air 显示文摘	George Aggelis John Samelis John Metaxopoulos	1998	International Journal of Food Microbiology1998，43，：	1
7	Influence of pH and temperature on growth and bacteriocin production by Leu- conostoc mesenteroides L124 and Lactobacillus curvatus L442 显示文摘	Mataragas M Metaxopoulos J Galiotou M	2003	MeatSci2003，64，3：	1
8	Taxonomic studies on some leuconostoc like organisms from fermented sausages: description of a new genus Weissella for the Leuconostoc paramesenteroides group of species显示文摘	COLLINS M D SAMELIS J METAXOPOULOS J	1993	J Appl Mierobioi1993，75，6：	1
9	Stability and safety of traditional Greek salami-a mierobiologic ecology study显示文摘	Samdis J Metaxopoulos J	1998	International Journal of Food Microbiology1998，44，：	1
10	Technological and microbiological evaluation of traditional process as modified for the industrial manufacturing of dry fermented sausage in Greece显示文摘	METAXOPOULOS J SAMELIS J PAPADELLI M	2001	Italian Journal of Food Science2001，13，1：	1
11	Examination of microbiological parameters relevant to the implemen- tation of GHP and HACCP system in Greek meat industry in the production of cooked sausages and cooked cured meat prod- ucts显示文摘	METAXOPOULOS J KRITIKOS D DROSINOS E H	2003	Food Control2003，14，5：	1
12	Stability and safety of traditional Greek salami - a micro- biological ecology study 显示文摘	John Samelis John Metaxopoulos Maria Vlassi	1998	International Journal of Food Microbiology1998，44，12：	1
13	Sakacin B, a bacteriocin produced by lactobacillus sakei isolated from greek dry fermented sausages 显示文摘	SAMELIS J ROLLER S METAXOPOULOS J	1994	J Appl Microbiol1994，76，5：	1
14	Stability and safety of traditional Greek salami - a microbiological ecology study 显示文摘	Samelis J Metaxopoulos J Vlassi M	1998	International Journal of Food Microbiology1998，44，：	1
15	Examination of microbiological parameters relevant to the implementation of GHP and HACCP system in Greek meat industry in the production of cooked sausages and cooked cured meat products显示文摘	Metaxopoulos J Kritikos D Drosinos E H	2003	Food Control2003，14，：	1
16	Stability and safety of traditional Greek salami-a microbiological ecology study显示文摘	SAMELIS J METAXOPOULOS J VLASSI M	1998	International Journal of Food Microbiology1998，44，12：	1
17	Stability and safety of traditional Greek salami-a microbiological ecology study显示文摘	Samelis J Metaxopoulos	1998	Nternational Journal of Food Microbiology1998，44，：	1
18	Antagonistic activity of lactic acid bacteria against Listeria monocytogenes in sliced cooked cured pork shoulder stored under vacuum or modified atmosphere at 4±2℃显示文摘	Mataragas M Drosinos E H Metaxopoulos J	2003	Food Microbiology2003，20，：	1
19	Antagonsitic activity of lactic acid bacteria against Listeria monocytogenes in sliced cooked cured pork shoulder stored under vacuum or modified atmosphere at 4± 2℃显示文摘	Mataragas M Drosinos E H Metaxopoulos J	2003	Food Microbiology2003，20，：	1
20	Taxonomic studies on some Leuconostoc-like organisms from fermented sausages: description of a new genus Weissella for the Letu:onostoc parcanesenteroides group of species 显示文摘	Collins M D Samelis J Metaxopoulos J	1993	J Appl Bacteriol1993，75，：	1

返回顶部每页显示：

共2页首页上一页第1页下一页末页 /2 跳转

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费

用户提示