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G F Ibrahim

Showing results (1-10 of 21) with videos related to

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Journal of Food Protection|March 15, 2019
Effect of Non-Salting of Cheddar Cheese Made with Induced Starter Failure on Growth of Clostridia and Keeping Quality of Processed CheeseG F Ibrahim
Journal of Food Protection|March 13, 2019
Thermostable Deoxyribonuclease Content and Enterotoxigenicity of Cheddar Cheese Made with Sub-Normal Starter ActivityG F Ibrahim, A K Baldock
Journal of Food Protection|April 11, 2019
Detection of Salmonellae in Foods with an Enzyme Immunometric AssayG F Ibrahim, M J Lyons
Medical Microbiology and Immunology|January 1, 1987
Production of potent polyclonal antibodies to bacterial membrane amphiphilesG F Ibrahim, M J Lyons
Clinical Chemistry|June 1, 1983
Rapid acetylcholinesterase screening test for neural tube defectD L Hay, G F Ibrahim, I Horacek
Journal of Clinical Pathology|August 1, 1985
Automation and limitation of 17 beta oestradiol dehydrogenase in monitoring ovarian functionD L Hay, G F Ibrahim, I Horacek
Applied and Environmental Microbiology|June 1, 1980
Determination of staphylococcal enterotoxin A in cheddar cheese produced without starter activityG F Ibrahim, H M Radford, L R Fell
Journal of Clinical Microbiology|September 1, 1985
Immobilization of microorganisms for detection by solid-phase immunoassaysG F Ibrahim, M J Lyons, R A Walker, et al.
Journal of Food Protection|March 7, 2019
Inhibition of Staphylococcus aureus Growth and Enterotoxin-A Production in Cheddar Cheese Produced with Variable Starter ActivityG F Ibrahim, A K Baldock, D R Radford, et al.
Medical Microbiology and Immunology|January 1, 1985
Immunological relationships between Salmonella flagellins and between these and flagellins from other species of EnterobacteriaceaeG F Ibrahim, G H Fleet, M J Lyons, et al.
Pageof 3

Showing results (1-10 of 21) with videos related to

Sort By:
Pageof 3
Journal of Food Protection|March 15, 2019
Effect of Non-Salting of Cheddar Cheese Made with Induced Starter Failure on Growth of Clostridia and Keeping Quality of Processed CheeseG F Ibrahim
Journal of Food Protection|March 13, 2019
Thermostable Deoxyribonuclease Content and Enterotoxigenicity of Cheddar Cheese Made with Sub-Normal Starter ActivityG F Ibrahim, A K Baldock
Journal of Food Protection|April 11, 2019
Detection of Salmonellae in Foods with an Enzyme Immunometric AssayG F Ibrahim, M J Lyons
Medical Microbiology and Immunology|January 1, 1987
Production of potent polyclonal antibodies to bacterial membrane amphiphilesG F Ibrahim, M J Lyons
Clinical Chemistry|June 1, 1983
Rapid acetylcholinesterase screening test for neural tube defectD L Hay, G F Ibrahim, I Horacek
Journal of Clinical Pathology|August 1, 1985
Automation and limitation of 17 beta oestradiol dehydrogenase in monitoring ovarian functionD L Hay, G F Ibrahim, I Horacek
Applied and Environmental Microbiology|June 1, 1980
Determination of staphylococcal enterotoxin A in cheddar cheese produced without starter activityG F Ibrahim, H M Radford, L R Fell
Journal of Clinical Microbiology|September 1, 1985
Immobilization of microorganisms for detection by solid-phase immunoassaysG F Ibrahim, M J Lyons, R A Walker, et al.
Journal of Food Protection|March 7, 2019
Inhibition of Staphylococcus aureus Growth and Enterotoxin-A Production in Cheddar Cheese Produced with Variable Starter ActivityG F Ibrahim, A K Baldock, D R Radford, et al.
Medical Microbiology and Immunology|January 1, 1985
Immunological relationships between Salmonella flagellins and between these and flagellins from other species of EnterobacteriaceaeG F Ibrahim, G H Fleet, M J Lyons, et al.
Pageof 3