J. Frelich

Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin

Benefits and Inputs From Lactic Acid Bacteria and Their Bacteriocins as Alternatives to Antibiotic Growth Promoters During Food-Animal Production

Alternative supplemental mixture for organic dairy herds to maintain desirable milk fatty acid profile throughout the indoor feeding period.

Technologically difficult, pathogenic and food risky bacterial contamination of raw milk and other materials from dairy cow herds