| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Analysis for selected pathogens in water used during rinsing of broiler carcasses in small processing operations in Trinidad
|
Rodrigo, Shelly
|
|
2005
|
22 |
6 |
p. 609-614
6 p.
|
artikel
|
| 2 |
Author index
|
|
|
2005
|
22 |
6 |
p. I-III
nvt p.
|
artikel
|
| 3 |
Bacterial identification by near-infrared chemical imaging of food-specific cards
|
Dubois, Janie
|
|
2005
|
22 |
6 |
p. 577-583
7 p.
|
artikel
|
| 4 |
Bacteriocin production by Lactobacillus pentosus B96 can be expressed as a function of temperature and NaCl concentration
|
Delgado, Amélia
|
|
2005
|
22 |
6 |
p. 521-528
8 p.
|
artikel
|
| 5 |
Characterization and selection of Lactobacillus sakei strains isolated from traditional dry sausage for their potential use as starter cultures
|
Ammor, Salim
|
|
2005
|
22 |
6 |
p. 529-538
10 p.
|
artikel
|
| 6 |
Comparison of a real-time PCR and an IMS/culture method to detect Escherichia coli O26 and O111 in minced beef in the Republic of Ireland
|
O’Hanlon, Karen A.
|
|
2005
|
22 |
6 |
p. 553-560
8 p.
|
artikel
|
| 7 |
Comparison of RAPDs, AFLPs and SSR markers for the genetic analysis of yeast strains of Saccharomyces cerevisiae
|
Javier Gallego, F.
|
|
2005
|
22 |
6 |
p. 561-568
8 p.
|
artikel
|
| 8 |
Development of fermented instant Chinese noodle using Lactobacillus plantarum
|
Sawatari, Yuki
|
|
2005
|
22 |
6 |
p. 539-546
8 p.
|
artikel
|
| 9 |
Effect of storage temperature and gas permeability of packaging film on the growth of lactic acid bacteria and Brochothrix thermosphacta in cooked meat emulsions
|
Cayré, M.E.
|
|
2005
|
22 |
6 |
p. 505-512
8 p.
|
artikel
|
| 10 |
Estimating the maximum growth rate from microbial growth curves: definition is everything
|
Perni, Stefano
|
|
2005
|
22 |
6 |
p. 491-495
5 p.
|
artikel
|
| 11 |
Generation of non-protein nitrogen and volatile compounds by Penicillium chrysogenum Pg222 activity on pork myofibrillar proteins
|
Benito, María J.
|
|
2005
|
22 |
6 |
p. 513-519
7 p.
|
artikel
|
| 12 |
Interaction of Œnococcus œni and oak wood compounds
|
de Revel, Gilles
|
|
2005
|
22 |
6 |
p. 569-575
7 p.
|
artikel
|
| 13 |
Microbial quality of “doubles” sold in Trinidad
|
Mankee, Anil
|
|
2005
|
22 |
6 |
p. 601-607
7 p.
|
artikel
|
| 14 |
Modified Microtiter count method for viable cell counts from pure cultures and food model samples
|
Kim, Sol
|
|
2005
|
22 |
6 |
p. 595-599
5 p.
|
artikel
|
| 15 |
Presence of pathogenic Vibrio parahaemolyticus strains in mussels from the Adriatic Sea, Italy
|
Ottaviani, D.
|
|
2005
|
22 |
6 |
p. 585-590
6 p.
|
artikel
|
| 16 |
Production of γ -aminobutyric acid (GABA) by Lactobacillus paracasei isolated from traditional fermented foods
|
Komatsuzaki, Noriko
|
|
2005
|
22 |
6 |
p. 497-504
8 p.
|
artikel
|
| 17 |
Serial dilution with a confirmation step
|
Blodgett, Robert J.
|
|
2005
|
22 |
6 |
p. 547-552
6 p.
|
artikel
|
| 18 |
Subject index
|
|
|
2005
|
22 |
6 |
p. IV-VI
nvt p.
|
artikel
|
| 19 |
The in vitro bactericidal effects of the food decontaminants lactic acid and trisodium phoshate
|
Kanellos, Theo S.
|
|
2005
|
22 |
6 |
p. 591-594
4 p.
|
artikel
|
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