Showing results (51-60 of 9,796) with videos related to
Sort By:
Pageof 980
International Journal of Food Microbiology|February 1, 1989
Behavior of Listeria monocytogenes in the presence of sodium propionateM A el-Shenawy, E H MarthInternational Journal of Food Microbiology|November 1, 1989
Persistence at source of Listeria spp. in raw milkP J Slade, E C Fistrovici, D L Collins-ThompsonInternational Journal of Food Microbiology|July 1, 1989
Liquid and solid selective differential media for the detection and enumeration of L. monocytogenes and other Listeria sppP van Netten, I Perales, A van de Moosdijk, et al.International Journal of Food Microbiology|August 30, 2014
Thermal inactivation parameters of spores from different phylogenetic groups of Bacillus cereusHue Luu-Thi, Dambar Bahadur Khadka, Chris W MichielsInternational Journal of Food Microbiology|July 6, 2014
Identification and characterisation of organisms associated with chocolate pralines and sugar syrups used for their productionCecilie L Marvig, Rikke M Kristiansen, Mikkel G Madsen, et al.International Journal of Food Microbiology|August 25, 2014
Potential uptake of Escherichia coli O157:H7 and Listeria monocytogenes from growth substrate into leaves of salad plants and basil grown in soil irrigated with contaminated waterWalter Chitarra, Lucia Decastelli, Angelo Garibaldi, et al.International Journal of Food Microbiology|July 17, 2013
Extreme resistance to weak-acid preservatives in the spoilage yeast Zygosaccharomyces bailiiMalcolm Stratford, Hazel Steels, Gerhard Nebe-von-Caron, et al.International Journal of Food Microbiology|July 17, 2013
Regional differences in species composition and toxigenic potential among Fusarium head blight isolates from Uruguay indicate a risk of nivalenol contamination in new wheat production areasM Umpiérrez-Failache, G Garmendia, S Pereyra, et al.International Journal of Food Microbiology|July 18, 2013
A review on traditional Turkish fermented non-alcoholic beverages: microbiota, fermentation process and quality characteristicsFiliz Altay, Funda Karbancıoglu-Güler, Ceren Daskaya-Dikmen, et al.International Journal of Food Microbiology|June 13, 2013
Yeast dynamics during spontaneous fermentation of mawè and tchoukoutou, two traditional products from BeninAnna Greppi, Kalliopi Rantisou, Wilfrid Padonou, et al.Pageof 980