Aus dem Institut für Lebensmittelqualität und -sicherheit des

Schrifttumsverzeichnis
INOUYE, S., T. TAKIZAWA u. H. YAMAGUCHI (2001):
Antibacterial activity of essential oils and their major constituents against respiratory
tract pathogens by gaseous contact.
J. Antimicrob. Chemother. 47, 565-573
ISHIKAWA, H. (2005):
Randomized trial of dietary fiber and Lactobacillus casei administration for prevention
of colorectal tumors.
Int. J. Cancer 116, 762-767
ISMAIEL, A. A. u. M. D. PIERSON (1990):
Inhibition of germination, outgrowth, and vegetative growth of Clostridium botulinum
67B by spice oils.
J. Food Prot. 53, 755-758
JENNINGS, T. A. (1997):
Effect of formulation on lyophilization, part 1: formulation components – their freezing
and drying.
IVD Technol. 1997, Jan., 38-42
JIMÉNEZ-COLMENERO, F., J. CARBALLO u. S. COFRADES (2001):
Healthier meat and meat products: their role as functional foods.
Meat Sci. 59, 5-13
JOHNSON, J. L., C. F. PHELPS, C. S. CUMMINS, J. LONDON u. F. GASSER
(1980):
Taxonomy of the Lactobacillus acidophilus group.
Int. J. Syst. Bacteriol. 30, 53-68
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