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D Y Fung

Showing results (1-10 of 44) with videos related to

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Applied Microbiology|October 1, 1973
Polyvalent antiserum agar system for the detection of staphylococcal enterotoxins A, B, C, and ED Y Fung
Critical Reviews in Microbiology|January 1, 1995
Salmonellae and food safetyM Tietjen, D Y Fung
Critical Reviews in Food Science and Nutrition|January 1, 1990
Critical review of isolation, detection, and identification of yeasts from meat productsD Y Fung, C Liang
Critical Reviews in Biotechnology|February 24, 2001
Control of foodborne pathogens during sufu fermentation and agingX Shi, D Y Fung
Critical Reviews in Food Science and Nutrition|October 12, 2000
Control of foodborne pathogens during sufu fermentation and agingX Shi, D Y Fung
Critical Reviews in Microbiology|January 1, 1996
Alkaline-fermented foods: a review with emphasis on pidan fermentationJ Wang, D Y Fung
Applied Microbiology|March 1, 1971
Capillary tube assay for staphylococcal enterotoxins A, B, and CD Y Fung, J Wagner
Health Laboratory Science|October 1, 1977
Acriflavine violet red bile agar for the isolation of KlebsiellaD Y Fung, M Niemiec
Journal of Food Protection|November 18, 2000
Stimulation of starter culture for further reduction of foodborne pathogens during salami fermentationD H Kang, D Y Fung
Applied Microbiology|November 1, 1972
Chemically defined medium for growth and sporulation of Clostridium perfringensM N Ting, D Y Fung
Pageof 5

Showing results (1-10 of 44) with videos related to

Sort By:
Pageof 5
Applied Microbiology|October 1, 1973
Polyvalent antiserum agar system for the detection of staphylococcal enterotoxins A, B, C, and ED Y Fung
Critical Reviews in Microbiology|January 1, 1995
Salmonellae and food safetyM Tietjen, D Y Fung
Critical Reviews in Food Science and Nutrition|January 1, 1990
Critical review of isolation, detection, and identification of yeasts from meat productsD Y Fung, C Liang
Critical Reviews in Biotechnology|February 24, 2001
Control of foodborne pathogens during sufu fermentation and agingX Shi, D Y Fung
Critical Reviews in Food Science and Nutrition|October 12, 2000
Control of foodborne pathogens during sufu fermentation and agingX Shi, D Y Fung
Critical Reviews in Microbiology|January 1, 1996
Alkaline-fermented foods: a review with emphasis on pidan fermentationJ Wang, D Y Fung
Applied Microbiology|March 1, 1971
Capillary tube assay for staphylococcal enterotoxins A, B, and CD Y Fung, J Wagner
Health Laboratory Science|October 1, 1977
Acriflavine violet red bile agar for the isolation of KlebsiellaD Y Fung, M Niemiec
Journal of Food Protection|November 18, 2000
Stimulation of starter culture for further reduction of foodborne pathogens during salami fermentationD H Kang, D Y Fung
Applied Microbiology|November 1, 1972
Chemically defined medium for growth and sporulation of Clostridium perfringensM N Ting, D Y Fung
Pageof 5