| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
A bacteriocin from Carnobacterium piscicola for the control of Listeria monocytogenes in vacuum-packaged meat
|
Schöbitz, R
|
|
1999
|
16 |
3 |
p. 249-255
7 p.
|
artikel
|
| 2 |
A rapid PCR-based hybridization assay for the detection of Listeria monocytogenes in channel catfish
|
Wang, C
|
|
1999
|
16 |
3 |
p. 291-297
7 p.
|
artikel
|
| 3 |
Changes in heat tolerance of Escherichia coli O157:H7 after exposure to acidic environments
|
Ryu, J.-H
|
|
1999
|
16 |
3 |
p. 317-324
8 p.
|
artikel
|
| 4 |
Comparison of the Baranyi model with the modified Gompertz equation for modelling thermal inactivation of Listeria monocytogenes Scott A
|
Xiong, R
|
|
1999
|
16 |
3 |
p. 269-279
11 p.
|
artikel
|
| 5 |
Eggheads
|
Batt, C.
|
|
1999
|
16 |
3 |
p. 211-
1 p.
|
artikel
|
| 6 |
Enhanced inactivation of Salmonella typhimurium and verotoxigenic Escherichia coli by nisin at 6·5°C
|
Elliason, D.J
|
|
1999
|
16 |
3 |
p. 257-267
11 p.
|
artikel
|
| 7 |
Incorporation of bacteriocin in plastic retains activity and inhibits surface growth of bacteria on meat
|
Siragusa, G.R
|
|
1999
|
16 |
3 |
p. 229-235
7 p.
|
artikel
|
| 8 |
Influence of the starter culture on the microbiological and sensory characteristics of ewe's cheese
|
Ortigosa, M
|
|
1999
|
16 |
3 |
p. 237-247
11 p.
|
artikel
|
| 9 |
Microbiological and biochemical changes during ripening of salchichón, a Spanish dry cured sausage
|
Lizaso, G
|
|
1999
|
16 |
3 |
p. 219-228
10 p.
|
artikel
|
| 10 |
Occurrence of Bacillus cereus and Yersinia enterocolitica in South African retail meats
|
Nortjé, G.L
|
|
1999
|
16 |
3 |
p. 213-217
5 p.
|
artikel
|
| 11 |
Survival of Escherichia coli O157:H7 in dried beef powder as affected by water activity, sodium chloride content and temperature
|
Ryu, J.-H
|
|
1999
|
16 |
3 |
p. 309-316
8 p.
|
artikel
|
| 12 |
The effect of a competitive microflora, pH and temperature on the growth kinetics of Escherichia coli O157:H7
|
Duffy, G
|
|
1999
|
16 |
3 |
p. 299-307
9 p.
|
artikel
|
| 13 |
The effects of hot water pasteurizing treatments on the appearances and microbiological conditions of beef carcass sides
|
Gill, C.O
|
|
1999
|
16 |
3 |
p. 281-289
9 p.
|
artikel
|
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