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P Mafart

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

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International Journal of Food Microbiology|April 28, 2005
Food engineering and predictive microbiology: on the necessity to combine biological and physical kineticsP Mafart
International Journal of Food Microbiology|May 3, 2000
Taking injuries of surviving bacteria into account for optimising heat treatmentsP Mafart
International Journal of Food Microbiology|July 22, 1997
Modelling the heat stress and the recovery of bacterial sporesP Mafart, I Leguérinel
International Journal of Food Microbiology|April 28, 2005
A modified Weibull model for bacterial inactivationI Albert, P Mafart
International Journal of Food Microbiology|February 24, 2001
Modelling the influence of pH and organic acid types on thermal inactivation of Bacillus cereus sporesI Leguerinel, P Mafart
International Journal of Food Microbiology|May 3, 2000
Relationship between the apparent heat resistance of Bacillus cereus spores and the pH and NaCl concentration of the recovery mediumI Leguerinel, O Couvert, P Mafart
Letters in Applied Microbiology|July 13, 2006
Modelling the influence of the incubation temperature upon the estimated heat resistance of heated bacillus sporesI Leguérinel, O Couvert, P Mafart
International Journal of Food Microbiology|December 23, 2006
Modelling the influence of the sporulation temperature upon the bacterial spore heat resistance, application to heating process calculationI Leguérinel, O Couvert, P Mafart
Applied and Environmental Microbiology|January 3, 2001
Effect of water activities of heating and recovery media on apparent heat resistance of Bacillus cereus sporesL Coroller, I Leguérinel, P Mafart
International Journal of Food Microbiology|February 24, 2001
Effect of pH on the heat resistance of spores comparison of two modelsP Mafart, O Couvert, I Leguérinel
Pageof 3

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

Sort By:
Pageof 3
International Journal of Food Microbiology|April 28, 2005
Food engineering and predictive microbiology: on the necessity to combine biological and physical kineticsP Mafart
International Journal of Food Microbiology|May 3, 2000
Taking injuries of surviving bacteria into account for optimising heat treatmentsP Mafart
International Journal of Food Microbiology|July 22, 1997
Modelling the heat stress and the recovery of bacterial sporesP Mafart, I Leguérinel
International Journal of Food Microbiology|April 28, 2005
A modified Weibull model for bacterial inactivationI Albert, P Mafart
International Journal of Food Microbiology|February 24, 2001
Modelling the influence of pH and organic acid types on thermal inactivation of Bacillus cereus sporesI Leguerinel, P Mafart
International Journal of Food Microbiology|May 3, 2000
Relationship between the apparent heat resistance of Bacillus cereus spores and the pH and NaCl concentration of the recovery mediumI Leguerinel, O Couvert, P Mafart
Letters in Applied Microbiology|July 13, 2006
Modelling the influence of the incubation temperature upon the estimated heat resistance of heated bacillus sporesI Leguérinel, O Couvert, P Mafart
International Journal of Food Microbiology|December 23, 2006
Modelling the influence of the sporulation temperature upon the bacterial spore heat resistance, application to heating process calculationI Leguérinel, O Couvert, P Mafart
Applied and Environmental Microbiology|January 3, 2001
Effect of water activities of heating and recovery media on apparent heat resistance of Bacillus cereus sporesL Coroller, I Leguérinel, P Mafart
International Journal of Food Microbiology|February 24, 2001
Effect of pH on the heat resistance of spores comparison of two modelsP Mafart, O Couvert, I Leguérinel
Pageof 3