nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
A comparison study of the modified 1-2 Test and the HPB standard method in the isolation of Salmonella
|
Warburton, D.W. |
|
1994 |
11 |
3 |
p. 253-263 11 p. |
artikel |
2 |
Effect of heating, pH and thermoradiation on inactivation of Vibrio vulnificus
|
Ama, A.A. |
|
1994 |
11 |
3 |
p. 215-227 13 p. |
artikel |
3 |
Kinetics of thermal destruction of Bacillus stearothermophilus spores using a two reaction model
|
Le Jean, G. |
|
1994 |
11 |
3 |
p. 229-241 13 p. |
artikel |
4 |
Lactobacillus hilgardii and Lactobacillus brevis DNA analysis by restriction fragment length polymorphism (RFLP)
|
Le Jeune, C. |
|
1994 |
11 |
3 |
p. 195-202 8 p. |
artikel |
5 |
Microbiological changes during ripening of Cendrat del Montsec, a goat's milk cheese
|
Mor-Mur, M. |
|
1994 |
11 |
3 |
p. 177-185 9 p. |
artikel |
6 |
Production of bacteriocins active against Listeria monocytogenes and Listeria innocua from dairy enterococci
|
Tarelli, G.Torri |
|
1994 |
11 |
3 |
p. 243-252 10 p. |
artikel |
7 |
The effect of temperature abuse on Clostridium perfringens in cooked turkey stored under air and vacuum
|
Juneja, V.K. |
|
1994 |
11 |
3 |
p. 187-193 7 p. |
artikel |
8 |
The HACCP concept: identification of potentially hazardous micro-organisms
|
Notermans, S. |
|
1994 |
11 |
3 |
p. 203-214 12 p. |
artikel |