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S C Stringer

Showing results (1-10 of 8) with videos related to

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Applied and Environmental Microbiology|May 1, 1999
Growth from spores of nonproteolytic Clostridium botulinum in heat-treated vegetable juiceS C Stringer, N Haque, M W Peck
Journal of Applied Microbiology|December 23, 2006
The microbiological quality of hot water-washed broccoli florets and cut green beansS C Stringer, J Plowman, M W Peck
Journal of Applied Microbiology|January 1, 1997
Combining heat treatment and subsequent incubation temperature to prevent growth from spores of non-proteolytic Clostridium botulinumS C Stringer, D A Fairbairn, M W Peck
Symposium Series (Society for Applied Microbiology)|July 6, 2000
Thermal inactivation of Escherichia coli O157:H7S C Stringer, S M George, M W Peck
Food Microbiology|February 15, 2011
Lag time variability in individual spores of Clostridium botulinumS C Stringer, M D Webb, M W Peck
The Journal of Applied Bacteriology|April 1, 1995
Locating nisin-producing Lactococcus lactis in a fermented meat systemS C Stringer, C E Dodd, M R Morgan, et al.
The Journal of Applied Bacteriology|April 1, 1995
Specific antibody-mediated detection of Brochothrix thermosphacta in situ in British fresh sausageS C Stringer, B J Chaffey, C E Dodd, et al.
International Journal of Food Microbiology|October 4, 2000
Research on factors allowing a risk assessment of spore-forming pathogenic bacteria in cooked chilled foods containing vegetables: a FAIR collaborative projectF Carlin, H Girardin, M W Peck, et al.
Pageof 1

Showing results (1-10 of 8) with videos related to

Sort By:
Pageof 1
Applied and Environmental Microbiology|May 1, 1999
Growth from spores of nonproteolytic Clostridium botulinum in heat-treated vegetable juiceS C Stringer, N Haque, M W Peck
Journal of Applied Microbiology|December 23, 2006
The microbiological quality of hot water-washed broccoli florets and cut green beansS C Stringer, J Plowman, M W Peck
Journal of Applied Microbiology|January 1, 1997
Combining heat treatment and subsequent incubation temperature to prevent growth from spores of non-proteolytic Clostridium botulinumS C Stringer, D A Fairbairn, M W Peck
Symposium Series (Society for Applied Microbiology)|July 6, 2000
Thermal inactivation of Escherichia coli O157:H7S C Stringer, S M George, M W Peck
Food Microbiology|February 15, 2011
Lag time variability in individual spores of Clostridium botulinumS C Stringer, M D Webb, M W Peck
The Journal of Applied Bacteriology|April 1, 1995
Locating nisin-producing Lactococcus lactis in a fermented meat systemS C Stringer, C E Dodd, M R Morgan, et al.
The Journal of Applied Bacteriology|April 1, 1995
Specific antibody-mediated detection of Brochothrix thermosphacta in situ in British fresh sausageS C Stringer, B J Chaffey, C E Dodd, et al.
International Journal of Food Microbiology|October 4, 2000
Research on factors allowing a risk assessment of spore-forming pathogenic bacteria in cooked chilled foods containing vegetables: a FAIR collaborative projectF Carlin, H Girardin, M W Peck, et al.
Pageof 1