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  1. Home /
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  3. Volume 6 Issue(2)

Published: 2019-06-02

Articles

  • Traditional Fermented Indian Foods: A Treasure Hunt for Rare Lactic Acid Bacteria
    N. Gautam, N. Sharma
    • PDF
  • Special Attention is Needed for Reduce Antibiotic Residue Risk in the White Meat Produced in Algeria
    A. Berghiche
    • PDF
  • Microbial Ecology of Retail Ready-to-Eat Escarole and Red Chicory Sold in Palermo City, Italy
    N. Francesca, R. Guarcello, V. Craparo, G. Moschetti, L. Settanni, R. Gaglio
    • PDF
  • Antifungal Activities of Cymbopogon citratus Essential Oil against Aspergillus Species Isolated from Fermented Fish Products of Southern Benin
    R.G. Dègnon, A.C. Allagbé, E.S. Adjou , E. Dahouenon-Ahoussi
    • PDF
  • Lipid and β-Carotene Production by Rhodosporidium diobovatum Cultured with Different Carbon to Nitrogen Ratios
    M. Mirzaie , S.S. Saei-Dehkordi , D.B. Levin
    • PDF
  • Dominant Lactic Acid Bacteria in Naturally Fermented Milks from Messinese Goat’s Breed
    M. Palmeri , I. Mancuso , P. Barbaccia , F. Cirlincione , M.L. Scatassa
    • PDF
  • The Effect of Modified Atmosphere Packaging on Physicochemical, Microbial, and Sensorial Properties of Iranian Mazafati Date
    H. Sarhadi , J. Sadeghizadeh-Yazdi
    • PDF
  • Corrigendum to “Comparison of Two Multiplex PCR Systems for Meat Species Authentication” [Journal of Food Quality and Hazards Control 6 (2019) 8-15]
    D. Al-taghlubee , A. Misaghi , P. Shayan , A. Akhondzadeh Basti , H. Gandomi , D. Shayan
    • PDF
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