| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Corrigendum to “Properties and potential food applications of lauric arginate as a cationic antimicrobial” [Int. J. Food Microbiol. Volume 315, 16 February 2020, 108417]
|
Ma, Qiumin
|
|
|
395 |
C |
p.
|
artikel
|
| 2 |
Editorial Board
|
|
|
|
395 |
C |
p.
|
artikel
|
| 3 |
Growth performance of Listeria monocytogenes and background microbiota from mushroom processing environments
|
Lake, Frank B.
|
|
|
395 |
C |
p.
|
artikel
|
| 4 |
Inactivation of Group I and Group II Clostridium botulinum spores by ultraviolet irradiation in water
|
Assal, Nadia
|
|
|
395 |
C |
p.
|
artikel
|
| 5 |
Lacto-fermented garlic sauce improved the quality and extended the shelf life of lamb meat under the chilled condition
|
Hajar-Azhari, Siti
|
|
|
395 |
C |
p.
|
artikel
|
| 6 |
Prevalence and abundance of Anisakis larvae in ready-to-eat mackerel products in Japan
|
Ohnishi, Takahiro
|
|
|
395 |
C |
p.
|
artikel
|
| 7 |
Resistance of Escherichia coli, Salmonella spp., and Listeria monocytogenes in high and low-acidity juices processed by high hydrostatic pressure
|
Gouvea, Fabiola S.
|
|
|
395 |
C |
p.
|
artikel
|
| 8 |
Reuse of almond by-products: Functionalization of traditional semolina sourdough bread with almond skin
|
Gaglio, Raimondo
|
|
|
395 |
C |
p.
|
artikel
|
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