8 Results for (keywords_en:MILK BACTERIOLOGY)

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1. Die Bedeutung der Essigsäurebakterien im Kefir

Häfliger, Moritz Johann (1990)


Doctoral and Habilitation Theses

2. Antimicrobial and autolytic systems of dairy propionibacteria

Miescher, Susanne (1999)


Doctoral and Habilitation Theses

3. Influence of microfiltration on the quality of semi-hard cheese from raw milk with particular emphasis on Clostridium tyrobutyricum spores

Klantschitsch, Thorid (1999)


Doctoral and Habilitation Theses

4. Antibiotic resistant enterococci in food

Schwarz, Franziska Vivica (2001)


Doctoral and Habilitation Theses

5. Verhalten von potentiell humanpathogenen Bakterien der Arten Aeromonas hydrophila, Campylobacter jejuni, Escherichia coli, Pseudomonas aeruginosa, Salmonella spp., Staphylococcus aureus und Yersinia enterocolitica in Hart- und Halbhartkäse aus Rohmilch

Bachmann, Hans-Peter (1994)


Doctoral and Habilitation Theses

6. Biodiversity and microbial safety of artisanal Malian sour milk fènè and development of adapted starter cultures for controlled production

Wullschleger, Stephan Markus (2009)


Doctoral and Habilitation Theses

7. Characterization of propionibacteria in Swiss raw milk by biochemical and molecular-biological methods

Fessler, Denise Sophie (1997)


Doctoral and Habilitation Theses

8. Identification and characterisation of the yeast flora in kefyr and smear ripened cheese

Wyder, Marie-Therese (1998)


Doctoral and Habilitation Theses