| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Application of predictive microbiology to assure the quality and safety of fish and fish products
|
McMeekin, T.A.
|
|
1992
|
15 |
1-2 |
p. 13-32
20 p.
|
artikel
|
| 2 |
Bacteriological composition of pigskin surfaces during cold storage at various degrees of relative humidity
|
Feldhusen, F.
|
|
1992
|
15 |
1-2 |
p. 185-190
6 p.
|
artikel
|
| 3 |
Campylobacter jejuni non-culturable coccoid cells
|
Beumer, R.R.
|
|
1992
|
15 |
1-2 |
p. 153-163
11 p.
|
artikel
|
| 4 |
Characterisation of Danish isolates of Listeria monocytogenes by multilocus enzyme electrophoresis
|
Nørung, Birgit
|
|
1992
|
15 |
1-2 |
p. 51-59
9 p.
|
artikel
|
| 5 |
Chemical, microbial and sensory changes during the anaerobic cold storage of beef inoculated with a homofermentative Lactobacillus sp. or a Leuconostoc sp.
|
Borch, Elisabeth
|
|
1992
|
15 |
1-2 |
p. 99-108
10 p.
|
artikel
|
| 6 |
Contamination of pig hindquarters with Staphylococcus aureus
|
Schraft, Heidi
|
|
1992
|
15 |
1-2 |
p. 191-194
4 p.
|
artikel
|
| 7 |
Control of the transmission of Vibrio cholerae and other enteropathogens by foods originating from endemic areas in South America and elsewhere as a model situation
|
Mossel, D.A.A.
|
|
1992
|
15 |
1-2 |
p. 1-11
11 p.
|
artikel
|
| 8 |
Development and use of the HACCP concept in fish processing
|
Huss, Hans Henrik
|
|
1992
|
15 |
1-2 |
p. 33-44
12 p.
|
artikel
|
| 9 |
Distribution and numbers of Campylobacter in newly slaughtered broiler chickens and hens
|
Berndtson, Eva
|
|
1992
|
15 |
1-2 |
p. 45-50
6 p.
|
artikel
|
| 10 |
Editorial Board
|
|
|
1992
|
15 |
1-2 |
p. ii-
1 p.
|
artikel
|
| 11 |
Efficacy of prolonged (48 h) selective enrichment for the detection of foodborne Salmonella
|
D'Aoust, J.-Y.
|
|
1992
|
15 |
1-2 |
p. 121-130
10 p.
|
artikel
|
| 12 |
Evaluation of a commercial process for collection and cooling of beef offals by a temperature function integration technique
|
Gill, C.O.
|
|
1992
|
15 |
1-2 |
p. 131-143
13 p.
|
artikel
|
| 13 |
Evaluation of substrates and storage conditions for preparing and maintaining starter cultures for tempeh fermentation
|
Shambuyi, Muambi
|
|
1992
|
15 |
1-2 |
p. 77-85
9 p.
|
artikel
|
| 14 |
Headspace flavour compounds produced by yeasts and lactobacilli during fermentation of preferments and bread doughs
|
Torner, M.J.
|
|
1992
|
15 |
1-2 |
p. 145-152
8 p.
|
artikel
|
| 15 |
Isolation and characterization by conventional methods and genetic transformation of Psychrobacter and Acinetobacter from fresh and spoiled meat, milk and cheese
|
Gennari, Mario
|
|
1992
|
15 |
1-2 |
p. 61-75
15 p.
|
artikel
|
| 16 |
Purification of X-prolyl dipeptidyl aminopeptidase from Lactobacillus casei subspecies
|
El Abboudi, M.
|
|
1992
|
15 |
1-2 |
p. 87-98
12 p.
|
artikel
|
| 17 |
Sites of action by propionate on Listeria monocytogenes
|
Buazzi, Mahmoud M.
|
|
1992
|
15 |
1-2 |
p. 109-119
11 p.
|
artikel
|
| 18 |
Testing multiple variables on the growth of a mixed inoculum of Salmonella strains using gradient plates
|
Thomas, Linda V.
|
|
1992
|
15 |
1-2 |
p. 165-175
11 p.
|
artikel
|
| 19 |
The effect of resuscitation and the incubation-temperature on recovery of uninjured, heat injured and freeze injured enterococci
|
Ewald, Steen
|
|
1992
|
15 |
1-2 |
p. 177-184
8 p.
|
artikel
|
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