| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Bacillus macerans—a new potent histamine producing micro-organism isolated from Italian cheese
|
Rodriguez-Jerez, J.J.
|
|
1994
|
11 |
5 |
p. 409-415
7 p.
|
artikel
|
| 2 |
Evaluation of the antimicrobial activity of protamine
|
Uyttendaele, M.
|
|
1994
|
11 |
5 |
p. 417-427
11 p.
|
artikel
|
| 3 |
Impedimetric estimation of bacterial load in commercial carrageenan
|
Dumont, L.E.
|
|
1994
|
11 |
5 |
p. 375-383
9 p.
|
artikel
|
| 4 |
Inhibition of l-alanine triggered Bacillus cereus T spore germination and outgrowth by fatty acids and glyceryl monododecanoate
|
Ababouch, L.H.
|
|
1994
|
11 |
5 |
p. 385-396
12 p.
|
artikel
|
| 5 |
Isolation of Yersinia enterocolitica from ready-to-eat foods and pork by a simple two step procedure
|
Toora, S.
|
|
1994
|
11 |
5 |
p. 369-374
6 p.
|
artikel
|
| 6 |
Novel techniques for controlling the growth of and aflatoxin production by Aspergillus parasiticus in packaged peanuts
|
Ellis, W.O.
|
|
1994
|
11 |
5 |
p. 357-368
12 p.
|
artikel
|
| 7 |
The effect of aeration, initial inoculum and meat microflora on the growth kinetics of Listeria monocytogenes in selective enrichment broths
|
Duffy, G.
|
|
1994
|
11 |
5 |
p. 429-438
10 p.
|
artikel
|
| 8 |
The HACCP concept: specification of criteria using quantitative risk assessment
|
Notermans, S.
|
|
1994
|
11 |
5 |
p. 397-408
12 p.
|
artikel
|
| 9 |
The use of selective and non-selective enrichment broths for the isolation of Listeria species from meat
|
Sheridan, J.J.
|
|
1994
|
11 |
5 |
p. 439-446
8 p.
|
artikel
|
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