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B M Lund

Showing results (11-20 of 31) with videos related to

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International Journal of Food Microbiology|February 1, 1988
The effect of pH on the initiation of growth of cottage cheese spoilage bacteriaT F Brocklehurst, B M Lund
Society for Applied Bacteriology Symposium Series|January 1, 1994
Heat resistance and recovery of spores of non-proteolytic Clostridium botulinum in relation to refrigerated, processed foods with an extended shelf-lifeB M Lund, M W Peck
The Biochemical Journal|September 1, 1970
Stimulation by Erwinia carotovora of the synthesis of ethylene in cauliflower tissueB M Lund, L W Mapson
The Journal of Applied Bacteriology|November 1, 1987
The combined effect of sub-optimal temperature and sub-optimal pH on growth and toxin formation from spores of Clostridium botulinumA F Graham, B M Lund
The Journal of Applied Bacteriology|July 1, 1992
An investigation of the antibacterial effect of carrot on Listeria monocytogenesC Nguyen-The, B M Lund
The Journal of Applied Bacteriology|September 1, 1990
The influence of pH, temperature and organic acids on the initiation of growth of Yersinia enterocoliticaT F Brocklehurst, B M Lund
The Journal of Applied Bacteriology|June 1, 1991
The lethal effect of carrot on Listeria speciesC Nguyen-The, B M Lund
Letters in Applied Microbiology|June 1, 1996
The effect of nisin on Listeria monocytogenes in culture medium and long-life cottage cheeseM A Ferreira, B M Lund
The Journal of Applied Bacteriology|July 1, 1986
The effect of citric acid on growth of proteolytic strains of Clostridium botulinumA F Graham, B M Lund
Journal of Food Protection|April 26, 2019
Botulism Risk of Refrigerated, Processed Foods of Extended DurabilityS Notermans, J Dufrenne, B M Lund
Pageof 4

Showing results (11-20 of 31) with videos related to

Sort By:
Pageof 4
International Journal of Food Microbiology|February 1, 1988
The effect of pH on the initiation of growth of cottage cheese spoilage bacteriaT F Brocklehurst, B M Lund
Society for Applied Bacteriology Symposium Series|January 1, 1994
Heat resistance and recovery of spores of non-proteolytic Clostridium botulinum in relation to refrigerated, processed foods with an extended shelf-lifeB M Lund, M W Peck
The Biochemical Journal|September 1, 1970
Stimulation by Erwinia carotovora of the synthesis of ethylene in cauliflower tissueB M Lund, L W Mapson
The Journal of Applied Bacteriology|November 1, 1987
The combined effect of sub-optimal temperature and sub-optimal pH on growth and toxin formation from spores of Clostridium botulinumA F Graham, B M Lund
The Journal of Applied Bacteriology|July 1, 1992
An investigation of the antibacterial effect of carrot on Listeria monocytogenesC Nguyen-The, B M Lund
The Journal of Applied Bacteriology|September 1, 1990
The influence of pH, temperature and organic acids on the initiation of growth of Yersinia enterocoliticaT F Brocklehurst, B M Lund
The Journal of Applied Bacteriology|June 1, 1991
The lethal effect of carrot on Listeria speciesC Nguyen-The, B M Lund
Letters in Applied Microbiology|June 1, 1996
The effect of nisin on Listeria monocytogenes in culture medium and long-life cottage cheeseM A Ferreira, B M Lund
The Journal of Applied Bacteriology|July 1, 1986
The effect of citric acid on growth of proteolytic strains of Clostridium botulinumA F Graham, B M Lund
Journal of Food Protection|April 26, 2019
Botulism Risk of Refrigerated, Processed Foods of Extended DurabilityS Notermans, J Dufrenne, B M Lund
Pageof 4