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Ugeskrift for Laeger|October 3, 1994
[Measles vaccination and age]P Aaby, M Andersen, M Sodemann, et al.
Journal of Applied Microbiology|November 14, 1997
The contribution of moulds and yeasts to the fermentation of 'agbelima' cassava doughW K Amoa-Awua, J C Frisvad, S Sefa-Dedeh, et al.
International Journal of Food Microbiology|June 8, 2001
Characterization of Penicillium roqueforti strains used as cheese starter cultures by RAPD typingR Geisen, M D Cantor, T K Hansen, et al.
Food Chemistry|January 13, 2022
The occurrence of volatile and non-volatile N-nitrosamines in cured meat products from the Danish marketA A Niklas, S S Herrmann, M Pedersen, et al.
Journal of Applied Microbiology|November 30, 2005
Volatile compounds of Soumbala, a fermented African locust bean (Parkia biglobosa) food condimentL I I Ouoba, B Diawara, N T Annan, et al.
HEC Forum : an Interdisciplinary Journal on Hospitals' Ethical and Legal Issues|February 5, 2024
What is a High-Quality Moral Case Deliberation?-Facilitators' Perspectives in the Euro-MCD ProjectLena M Jakobsen, Bert Molewijk, Janine de Snoo-Trimp, et al.
Applied Microbiology and Biotechnology|January 12, 2007
Bacillus methanolicus: a candidate for industrial production of amino acids from methanol at 50 degrees CTrygve Brautaset, Øyvind M Jakobsen, Kjell D Josefsen, et al.
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