| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Antibacterial activity of extracts from some edible plants commonly consumed in Asia
|
Alzoreky, N.S
|
|
2003
|
80 |
3 |
p. 223-230
8 p.
|
artikel
|
| 2 |
Author index
|
|
|
2003
|
80 |
3 |
p. 279-280
2 p.
|
artikel
|
| 3 |
Barotolerance of Staphylococcus aureus is increased by incubation at below 0 °C prior to hydrostatic pressure treatment
|
Noma, Seiji
|
|
2003
|
80 |
3 |
p. 261-264
4 p.
|
artikel
|
| 4 |
Bibliography of food microbiology
|
|
|
2003
|
80 |
3 |
p. 267-278
12 p.
|
artikel
|
| 5 |
Calendar
|
|
|
2003
|
80 |
3 |
p. 265-266
2 p.
|
artikel
|
| 6 |
Contents of Volume 80
|
|
|
2003
|
80 |
3 |
p. 283-285
3 p.
|
artikel
|
| 7 |
Editorial Board
|
|
|
2003
|
80 |
3 |
p. IFC-
1 p.
|
artikel
|
| 8 |
Interaction of an odorant lactone with model phospholipid bilayers and its strong fluidizing action in yeast membrane
|
Aguedo, Mario
|
|
2003
|
80 |
3 |
p. 211-215
5 p.
|
artikel
|
| 9 |
Interactive inhibition of meat spoilage and pathogenic bacteria by lysozyme, nisin and EDTA in the presence of nitrite and sodium chloride at 24 °C
|
Gill, Alexander O.
|
|
2003
|
80 |
3 |
p. 251-259
9 p.
|
artikel
|
| 10 |
Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage
|
Muyanja, C.M.B.K.
|
|
2003
|
80 |
3 |
p. 201-210
10 p.
|
artikel
|
| 11 |
Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food
|
Mugula, J.K
|
|
2003
|
80 |
3 |
p. 187-199
13 p.
|
artikel
|
| 12 |
Microbiological quality of 18 °C ready-to-eat food products sold in Taiwan
|
Fang, Tony J
|
|
2003
|
80 |
3 |
p. 241-250
10 p.
|
artikel
|
| 13 |
Occurrence of Yersinia enterocolitica and Campylobacter spp. in slaughter pigs and consequences for meat inspection, slaughtering, and dressing procedures
|
Nesbakken, Truls
|
|
2003
|
80 |
3 |
p. 231-240
10 p.
|
artikel
|
| 14 |
Subject index
|
|
|
2003
|
80 |
3 |
p. 281-
1 p.
|
artikel
|
| 15 |
Synthesis and utilisation of folate by yoghurt starter cultures and probiotic bacteria
|
Crittenden, R.G.
|
|
2003
|
80 |
3 |
p. 217-222
6 p.
|
artikel
|
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