| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Applying a generalized z -value concept to quantify and compare the effect of environmental factors on the growth of Listeria monocytogenes
|
Pin, Carmen
|
|
2001
|
18 |
5 |
p. 539-545
7 p.
|
artikel
|
| 2 |
Comparison of PALCAM and modified Oxford plating media for isolation of Listeria species in poultry meat following UVM II or Fraser secondary enrichment broths
|
Capita, Rosa
|
|
2001
|
18 |
5 |
p. 555-563
9 p.
|
artikel
|
| 3 |
Determination of several potential virulence factors in Vibrio spp. isolated from sea water
|
Baffone, W.
|
|
2001
|
18 |
5 |
p. 479-488
10 p.
|
artikel
|
| 4 |
Effectiveness of CO2and Nisaplin on increasing shelf-life of fresh pizza
|
Cabo, M.L.
|
|
2001
|
18 |
5 |
p. 489-498
10 p.
|
artikel
|
| 5 |
Evaluation of a novel enrichment procedure for the isolation of Escherichia coli O157 from naturally contaminated raw beef, lamb and mixed meat products
|
Chapman, P.A.
|
|
2001
|
18 |
5 |
p. 471-478
8 p.
|
artikel
|
| 6 |
Growth rate and growth–no-growth interface of Penicillium brevicompactum as functions of pH and preservative acids
|
Membré, Jeanne-Marie
|
|
2001
|
18 |
5 |
p. 531-538
8 p.
|
artikel
|
| 7 |
Modelling mould spoilage in cold-filled ready-to-drink beverages by Aspergillus niger and Penicillium spinulosum
|
Battey, Alyce Stiles
|
|
2001
|
18 |
5 |
p. 521-529
9 p.
|
artikel
|
| 8 |
Recovery of heat-stressed E. coli O157:H7 from ground beef and survival of E. coli O157:H7 in refrigerated and frozen ground beef and in fermented sausage kept at 7°C and 22°C
|
Uyttendaele, M.
|
|
2001
|
18 |
5 |
p. 511-519
9 p.
|
artikel
|
| 9 |
Study of Enterobacteriaceae during the manufacture and ripening of San Simón cheese
|
Tornadijo, M.E.
|
|
2001
|
18 |
5 |
p. 499-509
11 p.
|
artikel
|
| 10 |
The effect of EDTA and trisodium phosphate, alone and in combination with nisin, on the growth of Arcobacter butzleri in culture
|
Phillips, C.A.
|
|
2001
|
18 |
5 |
p. 547-554
8 p.
|
artikel
|
| 11 |
The fate of Escherichia coli O157 : H7 in Myzithra, Anthotyros, and Manouri whey cheeses during storage at 2 and 12°C
|
Govaris, A.
|
|
2001
|
18 |
5 |
p. 565-570
6 p.
|
artikel
|
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