by
Blackburn, Clive de W.
Publisher description http://www.loc.gov/catdir/enhancements/fy0646/2002023411-d.html
Book review (E-STREAMS) http://www.e-streams.com/es0603/es0603%5F2393.html
Book review (E-STREAMS) http://www.e-streams.com/es0603/es0603%5F2393.html
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Bacteria -- pathogenicity.
by
Montville, Thomas J.
Format:
Electronic Resources
Excerpt:
Foodborne Pathogenic Bacteria -- Other Microbes Important in Food -- Control of Microorganisms in Food.
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by
Montville, Thomas J.
Format:
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Excerpt:
section 1. Basics of food microbiology -- section 2. Foodborne pathogenic bacteria -- section 3
by
Doyle, Michael P., editor.
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Electronic Resources
Excerpt:
concerns -- Foodborne pathogenic bacteria -- Non bacterial pathogens -- Preservatives and preservation
by
Doyle, Michael P., 1949-
Table of contents only http://catdir.loc.gov/catdir/toc/ecip072/2006033548.html
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concerns -- Foodborne pathogenic bacteria -- Mycotoxigenic molds -- Viruses -- Prions -- Foodborne and
by
Şen, Seren, author.
Format:
Manuscript
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bacteria against these substances. Proteomic approaches are an invaluable method for identifying the stress
7.
by
Sözbilen, Gözde Seval, author.
Format:
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Excerpt:
synergy in combination with refrigeration against lactic acid bacteria (LAB): test of findings in boza, a
by
Pawsey, Rosa K..
Format:
Electronic Resources
Excerpt:
occurring food borne bacteria which compromise the safety and quality of food. The 21 case studies, drawn
by
Tanağardı, Dilanur, author.
Format:
Manuscript
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, Salmonella Typhimurium. The extracts analyzed showed an antimicrobial effect on the tested bacteria at
by
Karslı, Gözde Seval.
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Manuscript
Excerpt:
debittering process to make them edible. Total aerobic mesophilic microorganisms, lactic acid bacteria (LAB
by
Atılgan, Mehmet Reşat, author.
Format:
Manuscript
Excerpt:
opaque white grape juices. The number of spoilage yeast, lactic acid bacteria and E.coli K-12 (ATCC 25253
by
Kaya, Zehra.
Format:
Manuscript
Excerpt:
bacteria reduction were detected in naturally fermented juice after 282.24 mJ/cm2 UV dose. D(10) of yeasts
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