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                             9 results found
no title author magazine year volume issue page(s) type
1 A hazard analysis critical control point approach (HACCP) to ensure the microbiological safety of sous vide processed meat/pasta product Smith, J.P.
 1990
 7 3 p. 177-198
22 p.
 article
2 A mathematical approach toward defining and calculating the duration of the lag phase Buchanan, Robert L.
 1990
 7 3 p. 237-240
4 p.
 article
3 Announcements 1990
 7 3 p. 249-
1 p.
 article
4 Characteristics of micrococci and staphylococci isolated from semi-preserved meat products del Carmen de la Rosa, Maria
 1990
 7 3 p. 207-215
9 p.
 article
5 Development of alcoholic fermentation in non-sterile musts from ‘Pedro Ximenez’ grapes inoculated with pure cultures of selected yeasts Martinez, J.
 1990
 7 3 p. 217-225
9 p.
 article
6 Effect of invertase activity on the leavening ability of yeast in sweet dough Oda, Y.
 1990
 7 3 p. 241-248
8 p.
 article
7 Immunological detection ofBotrytis andMonascus species in food Cousin, M.A.
 1990
 7 3 p. 227-235
9 p.
 article
8 Seasonal variation, characteristics and enterotoxin production by staphylococcal isolates from fermented milk products Umoh, V.J.
 1990
 7 3 p. 167-175
9 p.
 article
9 Studies on environmental and nutritional factors on production of antifungal substance byLactobacillus acidophilus R. Batish, V.K.
 1990
 7 3 p. 199-206
8 p.
 article
                             9 results found
 
 Koninklijke Bibliotheek - National Library of the Netherlands