| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Aerococci and carnobacteria cause discoloration in cooked cured bologna
|
Peirson, Michael D.
|
|
2003
|
20 |
2 |
p. 149-158
10 p.
|
artikel
|
| 2 |
Antagonistic activity of lactic acid bacteria against Listeria monocytogenes in sliced cooked cured pork shoulder stored under vacuum or modified atmosphere at 4±2°C
|
Mataragas, M.
|
|
2003
|
20 |
2 |
p. 259-265
7 p.
|
artikel
|
| 3 |
A predictive model with repeated measures analysis of Staphylococcus aureus growth data
|
McCann, T.L.
|
|
2003
|
20 |
2 |
p. 139-147
9 p.
|
artikel
|
| 4 |
Effect of the nitrogen source on the fatty acid composition of Saccharomyces cerevisiae
|
Torija, Marı́a Jesús
|
|
2003
|
20 |
2 |
p. 255-258
4 p.
|
artikel
|
| 5 |
Enhancement of nisin antibacterial activity by a bearberry (Arctostaphylos uva-ursi) leaf extract
|
Dykes, Gary A
|
|
2003
|
20 |
2 |
p. 211-216
6 p.
|
artikel
|
| 6 |
Exposure of Shigella flexneri to acid stress and heat shock enhances acid tolerance
|
Tetteh, Gloria L.
|
|
2003
|
20 |
2 |
p. 179-185
7 p.
|
artikel
|
| 7 |
Fate of acid-adapted and non-adapted Escherichia coli O157:H7 inoculated post-drying on beef jerky treated with marinades before drying
|
Calicioglu, Mehmet
|
|
2003
|
20 |
2 |
p. 169-177
9 p.
|
artikel
|
| 8 |
Formation of ethyl acetate and isoamyl acetate by various species of wine yeasts
|
Plata, C
|
|
2003
|
20 |
2 |
p. 217-224
8 p.
|
artikel
|
| 9 |
Growth patterns of Escherichia coli O157:H7 in ground beef treated with nisin, chelators, organic acids and their combinations immobilized in calcium alginate gels
|
Fang, Tony J
|
|
2003
|
20 |
2 |
p. 243-253
11 p.
|
artikel
|
| 10 |
Identification and characterization of Klebsiellae isolated from milk and milk products in Jordan
|
El-Sukhon, Saeb Nazmi
|
|
2003
|
20 |
2 |
p. 225-230
6 p.
|
artikel
|
| 11 |
Influence of pH and NaCl on monolaurin inactivation of Streptococcus iniae
|
Trotter, Ta-Naska
|
|
2003
|
20 |
2 |
p. 187-192
6 p.
|
artikel
|
| 12 |
Relation between spoilage and microbiological quality in minimally processed artichoke packaged with different films
|
Giménez, M.
|
|
2003
|
20 |
2 |
p. 231-242
12 p.
|
artikel
|
| 13 |
Response of wheat sourdough parameters to temperature, NaCl and sucrose variations
|
Simonson, Lauri
|
|
2003
|
20 |
2 |
p. 193-199
7 p.
|
artikel
|
| 14 |
Ripening and seasonal changes in microbiological and chemical parameters of the artisanal cheese Caprino d’Aspromonte produced from raw or thermized goat's milk
|
Caridi, A
|
|
2003
|
20 |
2 |
p. 201-209
9 p.
|
artikel
|
| 15 |
Viability of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in butter, yellow fat spreads, and margarine as affected by temperature and physical abuse
|
Holliday, Sarah L
|
|
2003
|
20 |
2 |
p. 159-168
10 p.
|
artikel
|
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