Ads
    Related paper
  1. Assessment of Potential Antifungal of new Synthetic Compounds Organotin on Penicillium Fungi Growing on Cheese Ripening Chambers
  2. ASSESSMENT OF PROTEOLYSIS AND LIPOLYSIS INTENSITY IN PECHERSKY CHEESE RIPENING IN THE PRESENCE OF PENICILLIUM CAMEMBERTI AND PENICILLIUM ROQUEFORTI MOLDS
  3. Potential of Halotolerant and Halophilic Fungi as a Source of New Extracellular Enzymes and Antimicrobial Compounds
  4. Synthesis, Characterization and Antifungal Activity of Some Organotin (IV) Derivatives of Octanedioic Acid
  5. Micellar Casein in Rennin Coagulation, Cheese Dehydration, and Ripening
  6. DETERMINATION OF TOTAL NITROGEN MATTER AND PROTEIN CHANGES DURING RIPENING OF BIENO CHEESE
  7. Potential Antifungal Compound from Gliricidia Maculate Leaf Extract Against Phatogenic Fungi (Colletothricum capsici, Fusarium oxysporum and Cercospora capsici) on Chili Pepper
  8. The Formulation of Dispersion Media for Some Organotin Compounds
  9. Potentiometric Studies on Binary Complexes of Catecholic Compounds with Organotin (IV) Cations
  10. Antifungal Activity of Petrolium and Ethanolic Extracts of Moringa Oleifera Leaves against Penicillium Chrysogenum and Cryptococcus Neoformans