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ABOUT JoVE

Overview Leadership Blog JoVE Help Center

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Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

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JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

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M Hugas

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Journal of Applied Microbiology|January 13, 2006

Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausagesT Aymerich, B Martín, M Garriga, et al.

International Journal of Food Microbiology|November 22, 2005

Molecular, technological and safety characterization of Gram-positive catalase-positive cocci from slightly fermented sausagesB Martín, M Garriga, M Hugas, et al.

International Journal of Food Microbiology|December 16, 2014

Risk ranking of pathogens in ready-to-eat unprocessed foods of non-animal origin (FoNAO) in the EU: initial evaluation using outbreak data (2007-2011)M T Da Silva Felício, T Hald, E Liebana, et al.

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Search research articles

Showing results (21-30 of 23) with videos related to

Sort By:

Pageof 3

You have reached the last page of results.This site can display upto 23 results.

Journal of Applied Microbiology|January 13, 2006

Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausagesT Aymerich, B Martín, M Garriga, et al.

International Journal of Food Microbiology|November 22, 2005

Molecular, technological and safety characterization of Gram-positive catalase-positive cocci from slightly fermented sausagesB Martín, M Garriga, M Hugas, et al.

International Journal of Food Microbiology|December 16, 2014

Risk ranking of pathogens in ready-to-eat unprocessed foods of non-animal origin (FoNAO) in the EU: initial evaluation using outbreak data (2007-2011)M T Da Silva Felício, T Hald, E Liebana, et al.

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