Concentration of S. enteritids in Samples of Schwan's Ice Cream

Frontiers Technological potential of native lactic acid bacteria isolated from Swiss-type artisanal cheese (Ancash, Peru) for their application in food

Salmonella Cases Are Traced to Ice Cream - The New York Times

Compound Interest: The Chemistry of Ice Cream – Components, Structure, & Flavour

Food Safety Magazine, June/July 2012

Concentration of S. enteritids in Samples of Schwan's Ice Cream

Protein Modification During Ingredient Preparation and Food Processing: Approaches to Improve Food Processability and Nutrition

Frontiers Technological potential of native lactic acid bacteria isolated from Swiss-type artisanal cheese (Ancash, Peru) for their application in food

Sugar in ice cream — ICE CREAM SCIENCE

Yeasts isolated from Brazilian fermented foods in the protection against infection by pathogenic food bacteria - ScienceDirect

Effect of diluent type, cryoprotectant concentration, storage method and freeze/thaw rates on the post-thaw quality and fertility of cryopreserved alpaca spermatozoa

Rial 71 1 2012 by Núcleo Informação - Issuu