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M Hugas

Showing results (1-10 of 23) with videos related to

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Meat Science|November 9, 2011
Bacteriocinogenic lactic acid bacteria for the biopreservation of meat and meat productsM Hugas
Euro Surveillance : Bulletin Europeen Sur Les Maladies Transmissibles = European Communicable Disease Bulletin|May 24, 2014
Controlling Salmonella along the food chain in the European Union - progress over the last ten yearsM Hugas, Pa Beloeil
Revue Scientifique Et Technique (International Office of Epizootics)|February 20, 2014
Integrating surveillance of animal health, food pathogens and foodborne disease in the European UnionF Berthe, M Hugas, P Makela
Meat Science|November 9, 2011
New mild technologies in meat processing: high pressure as a model technologyM Hugas, M Garriga, J M Monfort
Applied and Environmental Microbiology|August 7, 2003
Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic Staphylococci from artisanal low-acid sausagesT Aymerich, B Martín, M Garriga, et al.
Journal of Applied Microbiology|April 20, 2005
Genetic diversity and safety aspects of enterococci from slightly fermented sausagesB Martin, M Garriga, M Hugas, et al.
The Journal of Applied Bacteriology|August 1, 1993
Bacteriocinogenic activity of lactobacilli from fermented sausagesM Garriga, M Hugas, T Aymerich, et al.
Journal of Applied Microbiology|July 13, 2004
Selection of lactobacilli for chicken probiotic adjunctsM Garriga, M Pascual, J M Monfort, et al.
International Journal of Food Microbiology|April 1, 1993
Biochemical characterization of lactobacilli from dry fermented sausagesM Hugas, M Garriga, T Aymerich, et al.
Letters in Applied Microbiology|August 4, 2004
Quantification of Listeria monocytogenes in fermented sausages by MPN-PCR methodB Martín, A Jofré, M Garriga, et al.
Pageof 3

Showing results (1-10 of 23) with videos related to

Sort By:
Pageof 3
Meat Science|November 9, 2011
Bacteriocinogenic lactic acid bacteria for the biopreservation of meat and meat productsM Hugas
Euro Surveillance : Bulletin Europeen Sur Les Maladies Transmissibles = European Communicable Disease Bulletin|May 24, 2014
Controlling Salmonella along the food chain in the European Union - progress over the last ten yearsM Hugas, Pa Beloeil
Revue Scientifique Et Technique (International Office of Epizootics)|February 20, 2014
Integrating surveillance of animal health, food pathogens and foodborne disease in the European UnionF Berthe, M Hugas, P Makela
Meat Science|November 9, 2011
New mild technologies in meat processing: high pressure as a model technologyM Hugas, M Garriga, J M Monfort
Applied and Environmental Microbiology|August 7, 2003
Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic Staphylococci from artisanal low-acid sausagesT Aymerich, B Martín, M Garriga, et al.
Journal of Applied Microbiology|April 20, 2005
Genetic diversity and safety aspects of enterococci from slightly fermented sausagesB Martin, M Garriga, M Hugas, et al.
The Journal of Applied Bacteriology|August 1, 1993
Bacteriocinogenic activity of lactobacilli from fermented sausagesM Garriga, M Hugas, T Aymerich, et al.
Journal of Applied Microbiology|July 13, 2004
Selection of lactobacilli for chicken probiotic adjunctsM Garriga, M Pascual, J M Monfort, et al.
International Journal of Food Microbiology|April 1, 1993
Biochemical characterization of lactobacilli from dry fermented sausagesM Hugas, M Garriga, T Aymerich, et al.
Letters in Applied Microbiology|August 4, 2004
Quantification of Listeria monocytogenes in fermented sausages by MPN-PCR methodB Martín, A Jofré, M Garriga, et al.
Pageof 3