| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
A comparison study of the modified 1-2 Test and the HPB standard method in the isolation of Salmonella
|
Warburton, D.W.
|
|
1994
|
11 |
3 |
p. 253-263
11 p.
|
article
|
| 2 |
Effect of heating, pH and thermoradiation on inactivation of Vibrio vulnificus
|
Ama, A.A.
|
|
1994
|
11 |
3 |
p. 215-227
13 p.
|
article
|
| 3 |
Kinetics of thermal destruction of Bacillus stearothermophilus spores using a two reaction model
|
Le Jean, G.
|
|
1994
|
11 |
3 |
p. 229-241
13 p.
|
article
|
| 4 |
Lactobacillus hilgardii and Lactobacillus brevis DNA analysis by restriction fragment length polymorphism (RFLP)
|
Le Jeune, C.
|
|
1994
|
11 |
3 |
p. 195-202
8 p.
|
article
|
| 5 |
Microbiological changes during ripening of Cendrat del Montsec, a goat's milk cheese
|
Mor-Mur, M.
|
|
1994
|
11 |
3 |
p. 177-185
9 p.
|
article
|
| 6 |
Production of bacteriocins active against Listeria monocytogenes and Listeria innocua from dairy enterococci
|
Tarelli, G.Torri
|
|
1994
|
11 |
3 |
p. 243-252
10 p.
|
article
|
| 7 |
The effect of temperature abuse on Clostridium perfringens in cooked turkey stored under air and vacuum
|
Juneja, V.K.
|
|
1994
|
11 |
3 |
p. 187-193
7 p.
|
article
|
| 8 |
The HACCP concept: identification of potentially hazardous micro-organisms
|
Notermans, S.
|
|
1994
|
11 |
3 |
p. 203-214
12 p.
|
article
|
Journal description