| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A risk assessment study of Bacillus cereus present in pasteurized milk
|
Notermans, S
|
|
1997
|
14 |
2 |
p. 143-151
9 p.
|
artikel
|
| 2 |
Detection of viable and dead Listeria monocytogenes by PCR
|
Herman, L
|
|
1997
|
14 |
2 |
p. 103-110
8 p.
|
artikel
|
| 3 |
Effect of vanillin concentration, pH and incubation temperature on Aspergillus flavus , Aspergillus niger , Aspergillus ochraceus and Aspergillus parasiticusgrowth
|
López-Malo, A
|
|
1997
|
14 |
2 |
p. 117-124
8 p.
|
artikel
|
| 4 |
Identification and killer activity of a yeast contaminating starter cultures of Saccharomyces cerevisiae strains used in the Turkish baking industry
|
Izgü, F.
|
|
1997
|
14 |
2 |
p. 125-131
7 p.
|
artikel
|
| 5 |
Inhibition of germination and vegetative growth of Bacillus cereus T and Clostridium botulinum 62A spores by essential oils
|
Chaibi, A
|
|
1997
|
14 |
2 |
p. 161-174
14 p.
|
artikel
|
| 6 |
Lactobacillus sanfrancisco a key sourdough lactic acid bacterium:a review
|
Gobbetti, M.
|
|
1997
|
14 |
2 |
p. 175-187
13 p.
|
artikel
|
| 7 |
Lipolysis of pork fat by the meat starter culture Staphylococcus xylosus at various environmental conditions
|
Sørensen, B.B.
|
|
1997
|
14 |
2 |
p. 153-160
8 p.
|
artikel
|
| 8 |
Phantom food illness?
|
Batt, C.
|
|
1997
|
14 |
2 |
p. 101-
1 p.
|
artikel
|
| 9 |
Preliminary differentiation of food strains of Chryseobacterium and Empedobacter using multilocus enzyme electrophoresis
|
Hugo, C.J.
|
|
1997
|
14 |
2 |
p. 133-142
10 p.
|
artikel
|
| 10 |
Prevalence of Salmonella in fish and crustaceans from markets in Coimbatore, South India
|
Mohamed Hatha, A.A.
|
|
1997
|
14 |
2 |
p. 111-116
6 p.
|
artikel
|
| 11 |
Response to comments
|
Buchanan, R.
|
|
1997
|
14 |
2 |
p. 197-198
2 p.
|
artikel
|
| 12 |
Simple is good as long as it is enough
|
Baranyi, J.
|
|
1997
|
14 |
2 |
p. 189-192
4 p.
|
artikel
|
| 13 |
The three-phase linear model of bacterial growth: a response
|
Garthright, W.E
|
|
1997
|
14 |
2 |
p. 193-195
3 p.
|
artikel
|
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