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L N Christiansen

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

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Ugeskrift for Laeger|August 28, 1989
[Medline on CD-ROM]P Raabye, L N Christiansen
Applied Microbiology|July 1, 1970
Inhibition of Bacillus megaterium by a trimethylamine oxide-associated browning reaction productB Rosen, L N Christiansen, F F Busta
Journal of Food Protection|February 24, 2019
Fate of Clostridium botulinum in Perishable Canned Cured Meat at Abuse TemperatureL N Christiansen, R B Tompkin, A B Shaparis
Applied and Environmental Microbiology|May 1, 1978
Effect of prior refrigeration on botulinal outgrowth in perishable canned cured meat when temperature abusedR B Tompkin, L N Christiansen, A B Shaparis
Applied and Environmental Microbiology|January 1, 1978
Enhancing nitrite inhibition of Clostridium botulinum with isoascorbate in perishable canned cured meatR B Tompkin, L N Christiansen, A B Shaparis
Applied and Environmental Microbiology|February 1, 1979
Iron and the antibotulinal efficacy of nitriteR B Tompkin, L N Christiansen, A B Shaparis
Applied and Environmental Microbiology|June 1, 1980
Antibotulinal efficacy of sulfur dioxide in meatR B Tompkin, L N Christiansen, A B Shaparis
Applied and Environmental Microbiology|May 1, 1978
Causes of variation in botulinal inhibition in perishable canned cured meatR B Tompkin, L N Christiansen, A B Shaparis
Applied Microbiology|August 1, 1974
Effect of potassium sorbate on salmonellae, Staphylococcus aureus, Clostridium perfringens, and Clostridium botulinum in cooked, uncured sausageR B Tompkin, L N Christiansen, A B Shaparis, et al.
Journal of Food Protection|February 24, 2019
Effect of Potassium Sorbate on Toxinogenesis by Clostridium botulinum in BaconF J Ivey, K J Shaver, L N Christiansen, et al.
Pageof 2

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

Sort By:
Pageof 2
Ugeskrift for Laeger|August 28, 1989
[Medline on CD-ROM]P Raabye, L N Christiansen
Applied Microbiology|July 1, 1970
Inhibition of Bacillus megaterium by a trimethylamine oxide-associated browning reaction productB Rosen, L N Christiansen, F F Busta
Journal of Food Protection|February 24, 2019
Fate of Clostridium botulinum in Perishable Canned Cured Meat at Abuse TemperatureL N Christiansen, R B Tompkin, A B Shaparis
Applied and Environmental Microbiology|May 1, 1978
Effect of prior refrigeration on botulinal outgrowth in perishable canned cured meat when temperature abusedR B Tompkin, L N Christiansen, A B Shaparis
Applied and Environmental Microbiology|January 1, 1978
Enhancing nitrite inhibition of Clostridium botulinum with isoascorbate in perishable canned cured meatR B Tompkin, L N Christiansen, A B Shaparis
Applied and Environmental Microbiology|February 1, 1979
Iron and the antibotulinal efficacy of nitriteR B Tompkin, L N Christiansen, A B Shaparis
Applied and Environmental Microbiology|June 1, 1980
Antibotulinal efficacy of sulfur dioxide in meatR B Tompkin, L N Christiansen, A B Shaparis
Applied and Environmental Microbiology|May 1, 1978
Causes of variation in botulinal inhibition in perishable canned cured meatR B Tompkin, L N Christiansen, A B Shaparis
Applied Microbiology|August 1, 1974
Effect of potassium sorbate on salmonellae, Staphylococcus aureus, Clostridium perfringens, and Clostridium botulinum in cooked, uncured sausageR B Tompkin, L N Christiansen, A B Shaparis, et al.
Journal of Food Protection|February 24, 2019
Effect of Potassium Sorbate on Toxinogenesis by Clostridium botulinum in BaconF J Ivey, K J Shaver, L N Christiansen, et al.
Pageof 2