| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Contribution of autochthonous lactic acid bacteria to the typical flavour of raw goat milk cheeses
|
Picon, A.
|
|
2019
|
299 |
C |
p. 8-22
|
artikel
|
| 2 |
Editorial Board
|
|
|
2019
|
299 |
C |
p. ii
|
artikel
|
| 3 |
Investigating the influence of organic acid marinades, storage temperature and time on the survival/inactivation interface of Salmonella on chicken breast fillets
|
Lytou, Anastasia E.
|
|
2019
|
299 |
C |
p. 47-57
|
artikel
|
| 4 |
In vitro and in situ inhibition of some food-borne pathogens by essential oils from date palm (Phoenix dactylifera L.) spathe
|
Al-zoreky, Najeeb S.
|
|
2019
|
299 |
C |
p. 64-70
|
artikel
|
| 5 |
Listeria monocytogenes isolates from ready to eat plant produce are diverse and have virulence potential
|
Smith, Alva
|
|
2019
|
299 |
C |
p. 23-32
|
artikel
|
| 6 |
Localization and persistence of hepatitis A virus in artificially contaminated oysters
|
Park, Hyunkyung
|
|
2019
|
299 |
C |
p. 58-63
|
artikel
|
| 7 |
Occurrence, genotypes and antimicrobial susceptibility of Salmonella collected from the broiler production chain within an integrated poultry company
|
Vinueza-Burgos, Christian
|
|
2019
|
299 |
C |
p. 1-7
|
artikel
|
| 8 |
Persistence of Bacteroidales and other fecal indicator bacteria on inanimated materials, melon and tomato at various storage conditions
|
Ordaz, Gilberto
|
|
2019
|
299 |
C |
p. 33-38
|
artikel
|
| 9 |
Plasmids contribute to food processing environment–associated stress survival in three Listeria monocytogenes ST121, ST8, and ST5 strains
|
Naditz, Annabel L.
|
|
2019
|
299 |
C |
p. 39-46
|
artikel
|
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