| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Aerobic glycerol catabolism by Pediococcus pentosaceus isolated from wine
|
Pasteris, S.E.
|
|
2005
|
22 |
5 |
p. 399-407
9 p.
|
artikel
|
| 2 |
Antimicrobial activity and antibiotic resistance of lactic acid bacteria isolated from Armada cheese (a Spanish goats’ milk cheese)
|
Herreros, M.A.
|
|
2005
|
22 |
5 |
p. 455-459
5 p.
|
artikel
|
| 3 |
Calendar
|
|
|
2005
|
22 |
5 |
p. I-III
nvt p.
|
artikel
|
| 4 |
Combinations of food antimicrobials at low levels to inhibit the growth of Salmonella sv. Typhimurium: a synergistic effect?
|
Nazer, A.I.
|
|
2005
|
22 |
5 |
p. 391-398
8 p.
|
artikel
|
| 5 |
Effects of acidic broth and juices on the growth and survival of verotoxin-producing Escherichia coli (VTEC)
|
Molina, P.M.
|
|
2005
|
22 |
5 |
p. 469-473
5 p.
|
artikel
|
| 6 |
Effects of experimental chlorate preparations as feed and water supplements on Escherichia coli colonization and contamination of beef cattle and carcasses
|
Anderson, Robin C.
|
|
2005
|
22 |
5 |
p. 439-447
9 p.
|
artikel
|
| 7 |
Enterobacteriaceae in beef products from retail outlets in the Republic of Ireland and comparison of the presence and counts of E. coli O157:H7 in these products
|
Crowley, H.
|
|
2005
|
22 |
5 |
p. 409-414
6 p.
|
artikel
|
| 8 |
Histamine accumulation and histamine-forming bacteria in Indian anchovy (Stolephorus indicus)
|
Rodtong, Sureelak
|
|
2005
|
22 |
5 |
p. 475-482
8 p.
|
artikel
|
| 9 |
Impact of relative humidity and temperature on visible fungal growth and OTA production of ochratoxigenic Aspergillus ochraceus isolates on grapes
|
Pardo, E.
|
|
2005
|
22 |
5 |
p. 383-389
7 p.
|
artikel
|
| 10 |
Influence of inoculum level and acidic marination on inactivation of Escherichia coli O157:H7 during drying and storage of beef jerky
|
Yoon, Yohan
|
|
2005
|
22 |
5 |
p. 423-431
9 p.
|
artikel
|
| 11 |
Inhibitory efficacy of nisin and bacteriocins from Lactobacillus isolates against food spoilage and pathogenic organisms in model and food systems
|
Jamuna, M.
|
|
2005
|
22 |
5 |
p. 449-454
6 p.
|
artikel
|
| 12 |
[No title]
|
Davey, K.R. (Ken)
|
|
2005
|
22 |
5 |
p. 489-490
2 p.
|
artikel
|
| 13 |
Occurrence of histamine and histamine-forming bacteria in salted mackerel in Taiwan
|
Tsai, Yung-Hsiang
|
|
2005
|
22 |
5 |
p. 461-467
7 p.
|
artikel
|
| 14 |
Phenotypic and genotypic identification of lactic acid bacteria isolated from a small-scale facility producing traditional dry sausages
|
Ammor, Salim
|
|
2005
|
22 |
5 |
p. 373-382
10 p.
|
artikel
|
| 15 |
Re: Erkmen and Dogan 2004 Food Microbiology 21, 181–185
|
Davey, K.R.
|
|
2005
|
22 |
5 |
p. 483-487
5 p.
|
artikel
|
| 16 |
The distribution of Staphylococcus sp. on bovine meat from abattoir deboning rooms
|
Shale, K.
|
|
2005
|
22 |
5 |
p. 433-438
6 p.
|
artikel
|
| 17 |
The growth and survival of Escherichia coli O157:H7 on minced bison and pieces of bison meat stored at 5 and 10°C
|
Li, Qiongzhen
|
|
2005
|
22 |
5 |
p. 415-421
7 p.
|
artikel
|
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