Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

B C Viljoen

Showing results (1-10 of 12) with videos related to

Pageof 2
Sort By:
International Journal of Food Microbiology|October 9, 2001
The interaction between yeasts and bacteria in dairy environmentsB C Viljoen
International Journal of Food Microbiology|November 1, 1995
Yeasts associated with Cheddar and Gouda makingB C Viljoen, T Greyling
International Journal of Food Microbiology|August 2, 2003
Yeasts as adjunct starters in matured Cheddar cheeseA D Ferreira, B C Viljoen
International Journal of Food Microbiology|August 26, 1998
Yeast profile in Gouda cheese during processing and ripeningJ J Welthagen, B C Viljoen
Comparative Biochemistry and Physiology. A, Comparative Physiology|January 1, 1991
Physical characteristics of the blood plasma of Labeo ruddi and Labeo rosae (Pisces: Cyprinidae)B C Viljoen, J H Van Vuren
Journal of General Microbiology|July 1, 1988
The significance of long-chain fatty acid composition and other phenotypic characteristics in determining relationships among some Pichia and Candida speciesB C Viljoen, J L Kock, T J Britz
Antonie Van Leeuwenhoek|January 1, 1986
Long-chain fatty acid composition of selected genera of yeasts belonging to the EndomycetalesB C Viljoen, J L Kock, P M Lategan
International Journal of Food Microbiology|January 3, 2006
Antimicrobial properties of lactic acid bacteria and yeast-LAB cultures isolated from traditional fermented milk against pathogenic Escherichia coli and Salmonella enteritidis strainsJ Mufandaedza, B C Viljoen, S B Feresu, et al.
International Journal of Food Microbiology|March 1, 1993
Yeasts associated with Vienna sausage packagingB C Viljoen, G A Dykes, M Callis, et al.
International Journal of Food Microbiology|August 3, 2001
Comparison of dichloran 18% glycerol (DG18) agar with general purpose mycological media for enumerating food spoilage yeastsT Deak, J Chen, D A Golden, et al.
Pageof 2

Showing results (1-10 of 12) with videos related to

Sort By:
Pageof 2
International Journal of Food Microbiology|October 9, 2001
The interaction between yeasts and bacteria in dairy environmentsB C Viljoen
International Journal of Food Microbiology|November 1, 1995
Yeasts associated with Cheddar and Gouda makingB C Viljoen, T Greyling
International Journal of Food Microbiology|August 2, 2003
Yeasts as adjunct starters in matured Cheddar cheeseA D Ferreira, B C Viljoen
International Journal of Food Microbiology|August 26, 1998
Yeast profile in Gouda cheese during processing and ripeningJ J Welthagen, B C Viljoen
Comparative Biochemistry and Physiology. A, Comparative Physiology|January 1, 1991
Physical characteristics of the blood plasma of Labeo ruddi and Labeo rosae (Pisces: Cyprinidae)B C Viljoen, J H Van Vuren
Journal of General Microbiology|July 1, 1988
The significance of long-chain fatty acid composition and other phenotypic characteristics in determining relationships among some Pichia and Candida speciesB C Viljoen, J L Kock, T J Britz
Antonie Van Leeuwenhoek|January 1, 1986
Long-chain fatty acid composition of selected genera of yeasts belonging to the EndomycetalesB C Viljoen, J L Kock, P M Lategan
International Journal of Food Microbiology|January 3, 2006
Antimicrobial properties of lactic acid bacteria and yeast-LAB cultures isolated from traditional fermented milk against pathogenic Escherichia coli and Salmonella enteritidis strainsJ Mufandaedza, B C Viljoen, S B Feresu, et al.
International Journal of Food Microbiology|March 1, 1993
Yeasts associated with Vienna sausage packagingB C Viljoen, G A Dykes, M Callis, et al.
International Journal of Food Microbiology|August 3, 2001
Comparison of dichloran 18% glycerol (DG18) agar with general purpose mycological media for enumerating food spoilage yeastsT Deak, J Chen, D A Golden, et al.
Pageof 2