AEROBIC PLATE COUNTS OF PHILIPPINE READY-TO-EAT FOODS FROM TAKE-AWAY PREMISES.
- Published in:
- Journal of Food Safety, 2005, v. 25, n. 2, p. 80, doi. 10.1111/j.1745-4565.2005.00554.x
- By:
- Publication type:
- Article
Works matching IS 01496085 AND DT 2005 AND VI 25 AND IP 2
Results: 7
1
2
LACTOBACILLUS CURVATUSPRODUCES A BACTERIOCIN-LIKE AGENT ACTIVE AGAINST GRAM-NEGATIVE PATHOGENIC BACTERIA.
- Published in:
- Journal of Food Safety, 2005, v. 25, n. 2, p. 59, doi. 10.1111/j.1745-4565.2005.00557.x
- By:
- Publication type:
- Article
3
STUDIES ON OCCURRENCE AND CHARACTERIZATION OFCLOSTRIDIUM PERFRINGENSFROM SELECT MEATS.
- Published in:
- Journal of Food Safety, 2005, v. 25, n. 2, p. 146, doi. 10.1111/j.1745-4565.2005.00560.x
- By:
- Publication type:
- Article
4
EVALUATION OF FLUORESCENTIN SITUHYBRIDIZATION (FISH) AS A RAPID SCREENING METHOD FOR DETECTION OFSALMONELLAIN TONSILS OF SLAUGHTERED PIGS FOR CONSUMPTION: A COMPARISON WITH CONVENTIONAL CULTURE METHOD.
- Published in:
- Journal of Food Safety, 2005, v. 25, n. 2, p. 109, doi. 10.1111/j.1745-4565.2005.00563.x
- By:
- Publication type:
- Article
5
ANTIOXIDATIVE AND ANTIBACTERIAL POTENTIALS OF ESSENTIAL OILS AND EXTRACTS ISOLATED FROM VARIOUS SPICE MATERIALS.
- Published in:
- Journal of Food Safety, 2005, v. 25, n. 2, p. 130, doi. 10.1111/j.1745-4565.2005.00564.x
- By:
- Publication type:
- Article
6
MODELING THE EFFECT OF INITIAL CONCENTRATION OFESCHERICHIA COLISUSPENSIONS ON THEIR INACTIVATION BY CHLORINE.
- Published in:
- Journal of Food Safety, 2005, v. 25, n. 2, p. 120, doi. 10.1111/j.1745-4565.2005.00566.x
- By:
- Publication type:
- Article
7
ACID PH PRODUCED BY LACTIC ACID BACTERIA PREVENT THE GROWTH OFBACILLUS CEREUSIN BOZA, A TRADITIONAL FERMENTED TURKISH BEVERAGE.
- Published in:
- Journal of Food Safety, 2005, v. 25, n. 2, p. 98, doi. 10.1111/j.1745-4565.2005.00568.x
- By:
- Publication type:
- Article