| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
An evaluation of street-vended sliced papaya (Carica papaya) for bacteria and indicator micro-organisms of public health significance
|
Mukhopadhyay, R.
|
|
2002
|
19 |
6 |
p. 663-667
5 p.
|
artikel
|
| 2 |
Characterization of constitutive microflora of biofilms in dairy processing lines
|
Sharma, M.
|
|
2002
|
19 |
6 |
p. 627-636
10 p.
|
artikel
|
| 3 |
Characterization of Vibrio cholerae O139 isolated in Taiwan
|
Wong, Hin-chung
|
|
2002
|
19 |
6 |
p. 653-661
9 p.
|
artikel
|
| 4 |
Description of growth of Clostridium perfringens in cooked beef with multiple linear models
|
Huang, Lihan
|
|
2002
|
19 |
6 |
p. 577-587
11 p.
|
artikel
|
| 5 |
Destruction of acid- and non-adapted Listeria monocytogenes during drying and storage of beef jerky
|
Calicioglu, Mehmet
|
|
2002
|
19 |
6 |
p. 545-559
15 p.
|
artikel
|
| 6 |
Enumeration, isolation and characterization of Bacillus cereus strains from Spanish raw rice
|
Sarrı́as, J.A.
|
|
2002
|
19 |
6 |
p. 589-595
7 p.
|
artikel
|
| 7 |
Fermentation of soybean (Glycine max) for soy- daddawa production by starter cultures ofBacillus
|
Omafuvbe, B.O.
|
|
2002
|
19 |
6 |
p. 561-566
6 p.
|
artikel
|
| 8 |
Listeria species in seafood: isolation and characterization of Listeria spp. from seafood in San Luis, Argentina
|
Laciar, A.L.
|
|
2002
|
19 |
6 |
p. 645-651
7 p.
|
artikel
|
| 9 |
Microbiological and physicochemical changes of naturally black olives fermented at different temperatures and NaCl levels in the brines
|
Tassou, C.C.
|
|
2002
|
19 |
6 |
p. 605-615
11 p.
|
artikel
|
| 10 |
PCR-based procedures in detection and DNA-fingerprinting of Salmonella from samples of animal origin
|
del Cerro, A.
|
|
2002
|
19 |
6 |
p. 567-575
9 p.
|
artikel
|
| 11 |
Survival of amine-forming bacteria during the ice storage of fish and shrimp
|
Lakshmanan, R.
|
|
2002
|
19 |
6 |
p. 617-625
9 p.
|
artikel
|
| 12 |
Survival of dairy-associated yeasts in yoghurt and yoghurt-related products
|
Lourens-Hattingh, Analie
|
|
2002
|
19 |
6 |
p. 597-604
8 p.
|
artikel
|
| 13 |
Utilization of Enterococcus casseliflavus and Lactobacillus pentosus as starter cultures for Spanish-style green olive fermentation
|
de Castro, A.
|
|
2002
|
19 |
6 |
p. 637-644
8 p.
|
artikel
|
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