| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Application of polymyxin-coated polyester cloth to the semi-quantitation of Salmonella in processed foods
|
Blais, Burton W.
|
|
1991
|
14 |
1 |
p. 43-49
7 p.
|
artikel
|
| 2 |
Assessment of the hygienic adequacy of a commercial hot boning process for beef by a temperature function integration technique
|
Reichel, M.P.
|
|
1991
|
14 |
1 |
p. 27-41
15 p.
|
artikel
|
| 3 |
Comparison between semisolid Rappaport and modified semisolid Rappaport-Vassiliadis media for the isolation of Salmonella spp. from foods and feeds
|
Perales, Ildefonso
|
|
1991
|
14 |
1 |
p. 51-57
7 p.
|
artikel
|
| 4 |
Editorial Board
|
|
|
1991
|
14 |
1 |
p. iv-
1 p.
|
artikel
|
| 5 |
Heat shock induces thermotolerance and inhibition of lysis in a lysogenic strain of Lactococcus lactis
|
Boutibonnes, P.
|
|
1991
|
14 |
1 |
p. 1-9
9 p.
|
artikel
|
| 6 |
Immunomagnetic separation of Salmonella from foods
|
Skjerve, Eystein
|
|
1991
|
14 |
1 |
p. 11-17
7 p.
|
artikel
|
| 7 |
Production of staphylococcal enterotoxin D in foods by low-enterotoxin-producing staphylococci
|
Pereira, Jose Luiz
|
|
1991
|
14 |
1 |
p. 19-25
7 p.
|
artikel
|
| 8 |
Temperature in agar plates and its influence on the results of quantitative microbiological food analyses
|
Peterz, Mats E.G.
|
|
1991
|
14 |
1 |
p. 59-66
8 p.
|
artikel
|
| 9 |
The effect of microwave and conventional cooking on the temperature profiles and microbial flora of minced beef
|
Hollywood, N.W.
|
|
1991
|
14 |
1 |
p. 67-75
9 p.
|
artikel
|
| 10 |
The effects of temperature, pH, sodium chloride and sodium nitrite on the growth of Listeria monocytogenes
|
McClure, P.J.
|
|
1991
|
14 |
1 |
p. 77-91
15 p.
|
artikel
|
Tijdschrift beschrijving