Method for sterilizing a food product with low water content, food product obtained and food composition containing the same
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Preparation of food products by fermentation of a mixture of soy juice and cereal hydrolysat by streptococcus thermophilus
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Box, particularly in cardboard made from a single blank
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Device for lifting products, particularly condiments, arranged in a container
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Sampling tip
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Take-out tip, process for the production thereof and combination with a hermetic container
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Solid food bar similar to a fresh product consisting of a hull and dairy fodder, process for preparing such a bar
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Solid food composition formed from a fermented forage based on fermented fresh dairy product and a protective layer, process for preparing such a composition
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Method for highlighting living microbiological contaminants in a sample of a food product
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Device for lifting products, particularly condiments, arranged in a container
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Process for producing fermented seasonings
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Essentially unactivated aqueous food composition of constant bacteriological quality and method for inhibiting bacterial growth of a food composition
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Milk starter culture and use thereof for preparing antidiarrhoeal products
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Lactic ferments and their use for obtaining hypocholesterolemizing products
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Lactic ferment, for obtaining anti-diarrheic products.
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Container comprising a container and a capsule and its manufacturing method
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Lactic ferment for use in prepn. of fermented dairy prods.
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Streptococcus thermophilus strain, fermentation process using this strain and product obtained
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Preparation of products fermented by streptococcus thermophilus, enriched in galacto-oligosaccharides and beta-galactosidase
