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R Talon

Showing results (21-30 of 36) with videos related to

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The Journal of Applied Bacteriology|June 1, 1991
A simplified key for identifying homofermentative Lactobacillus and Carnobacterium spp. from meatM C Montel, R Talon, J Fournaud, et al.
Infection Control and Hospital Epidemiology|April 10, 2003
Contamination of trypan blue with Burkholderia cepacia in a cornea bankPascal C Morel, Nora Roubi, Daniel R Talon, et al.
Meat Science|November 9, 2011
Effects of starter cultures on the biochemical characteristics of French dry sausagesM C Montel, R Talon, J L Berdagué, et al.
Meat Science|November 9, 2011
Effects of starter cultures on the formation of flavour compounds in dry sausageJ L Berdagué, P Monteil, M C Montel, et al.
FEMS Microbiology Letters|September 12, 2000
Identification of beta-oxidation and thioesterase activities in Staphylococcus carnosus 833 strainG Engelvin, G Feron, C Perrin, et al.
International Journal of Food Microbiology|November 26, 1999
Effect of nitrate and incubation conditions on the production of catalase and nitrate reductase by staphylococciR Talon, D Walter, S Chartier, et al.
Meat Science|November 9, 2011
Lactobacillus role during conditioning of refrigerated and vacuum-packaged Argentinean meatS Fadda, C Chambon, M C Champomier-Vergès, et al.
International Journal of Food Microbiology|January 30, 1999
Production of esters by StaphylococciR Talon, C Chastagnac, L Vergnais, et al.
FEMS Microbiology Letters|July 27, 2001
Roles of superoxide dismutase and catalase of Staphylococcus xylosus in the inhibition of linoleic acid oxidationC Barrière, D Centeno, A Lebert, et al.
Food Microbiology|September 1, 2006
Surface properties and behaviour on abiotic surfaces of Staphylococcus carnosus, a genetically homogeneous speciesS Planchon, B Gaillard-Martinie, S Leroy, et al.
Pageof 4

Showing results (21-30 of 36) with videos related to

Sort By:
Pageof 4
The Journal of Applied Bacteriology|June 1, 1991
A simplified key for identifying homofermentative Lactobacillus and Carnobacterium spp. from meatM C Montel, R Talon, J Fournaud, et al.
Infection Control and Hospital Epidemiology|April 10, 2003
Contamination of trypan blue with Burkholderia cepacia in a cornea bankPascal C Morel, Nora Roubi, Daniel R Talon, et al.
Meat Science|November 9, 2011
Effects of starter cultures on the biochemical characteristics of French dry sausagesM C Montel, R Talon, J L Berdagué, et al.
Meat Science|November 9, 2011
Effects of starter cultures on the formation of flavour compounds in dry sausageJ L Berdagué, P Monteil, M C Montel, et al.
FEMS Microbiology Letters|September 12, 2000
Identification of beta-oxidation and thioesterase activities in Staphylococcus carnosus 833 strainG Engelvin, G Feron, C Perrin, et al.
International Journal of Food Microbiology|November 26, 1999
Effect of nitrate and incubation conditions on the production of catalase and nitrate reductase by staphylococciR Talon, D Walter, S Chartier, et al.
Meat Science|November 9, 2011
Lactobacillus role during conditioning of refrigerated and vacuum-packaged Argentinean meatS Fadda, C Chambon, M C Champomier-Vergès, et al.
International Journal of Food Microbiology|January 30, 1999
Production of esters by StaphylococciR Talon, C Chastagnac, L Vergnais, et al.
FEMS Microbiology Letters|July 27, 2001
Roles of superoxide dismutase and catalase of Staphylococcus xylosus in the inhibition of linoleic acid oxidationC Barrière, D Centeno, A Lebert, et al.
Food Microbiology|September 1, 2006
Surface properties and behaviour on abiotic surfaces of Staphylococcus carnosus, a genetically homogeneous speciesS Planchon, B Gaillard-Martinie, S Leroy, et al.
Pageof 4