| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Activity of wine against Campylobacter jejuni
|
Carneiro, Anabela
|
|
2008
|
19 |
8 |
p. 800-805
6 p.
|
artikel
|
| 2 |
Adoption of HACCP system in the Chinese food industry: A comparative analysis
|
Jin, Shaosheng
|
|
2008
|
19 |
8 |
p. 823-828
6 p.
|
artikel
|
| 3 |
Analysis of fresh fish labelling in Spanish fish retail shops
|
Asensio, Luis
|
|
2008
|
19 |
8 |
p. 795-799
5 p.
|
artikel
|
| 4 |
A new microbial screening method for the detection of antimicrobial residues in slaughter animals: The Nouws antibiotic test (NAT-screening)
|
Pikkemaat, Mariël G.
|
|
2008
|
19 |
8 |
p. 781-789
9 p.
|
artikel
|
| 5 |
Calendar
|
|
|
2008
|
19 |
8 |
p. 833-834
2 p.
|
artikel
|
| 6 |
Consumers’ awareness of food safety from shopping to eating
|
Jevšnik, M.
|
|
2008
|
19 |
8 |
p. 737-745
9 p.
|
artikel
|
| 7 |
Editorial Board
|
|
|
2008
|
19 |
8 |
p. IFC-
1 p.
|
artikel
|
| 8 |
Evaluation of a rapid molecular method for detection of Listeria monocytogenes directly from enrichment broth media
|
Barocci, Simone
|
|
2008
|
19 |
8 |
p. 750-756
7 p.
|
artikel
|
| 9 |
Heavy metal content of black teas from south India
|
Seenivasan, Subbiah
|
|
2008
|
19 |
8 |
p. 746-749
4 p.
|
artikel
|
| 10 |
Hygiene assessment system (HAS) scores – An analysis of the available data from English slaughterhouses
|
Garcia Pinillos, Rebeca
|
|
2008
|
19 |
8 |
p. 806-816
11 p.
|
artikel
|
| 11 |
Microbiological indicators for the assessment of performance in the hazard analysis and critical control points (HACCP) system in meat lasagna production
|
Martins, Elisabete Aparecida
|
|
2008
|
19 |
8 |
p. 764-771
8 p.
|
artikel
|
| 12 |
Mode of action of pentocin 31-1: An antilisteria bacteriocin produced by Lactobacillus pentosus from Chinese traditional ham
|
Zhou, Kang
|
|
2008
|
19 |
8 |
p. 817-822
6 p.
|
artikel
|
| 13 |
Prevalence of intestinal parasites in vegetables consumed in Ardabil, Iran
|
Daryani, A.
|
|
2008
|
19 |
8 |
p. 790-794
5 p.
|
artikel
|
| 14 |
Study of sea bass (Dicentrarchus labrax L.) salting process: Kinetic and thermodynamic control
|
Fuentes, A.
|
|
2008
|
19 |
8 |
p. 757-763
7 p.
|
artikel
|
| 15 |
The microbiological quality of informally vended foods in Harare, Zimbabwe
|
Gadaga, Tendekayi H.
|
|
2008
|
19 |
8 |
p. 829-832
4 p.
|
artikel
|
| 16 |
Use of sterile and ozonized water as a strategy to stabilize the quality of stored refrigerated fresh fish
|
Pastoriza, Laura
|
|
2008
|
19 |
8 |
p. 772-780
9 p.
|
artikel
|
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