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Results: 1-10 |
Results: 10
ADDITION OF 2.5-PERCENT LACTATE AND 0.25-PERCENT ACETATE CONTROLS GROWTH OF LISTERIA-MONOCYTOGENES IN VACUUM-PACKED, SENSORY-ACCEPTABLE SERVELAT SAUSAGE AND COOKED HAM STORED AT 4-DEGREES-C
Authors: BLOM H NERBRINK E DAINTY R HAGTVEDT T BORCH E NISSEN H NESBAKKEN T
Citation: H. Blom et al., ADDITION OF 2.5-PERCENT LACTATE AND 0.25-PERCENT ACETATE CONTROLS GROWTH OF LISTERIA-MONOCYTOGENES IN VACUUM-PACKED, SENSORY-ACCEPTABLE SERVELAT SAUSAGE AND COOKED HAM STORED AT 4-DEGREES-C, International journal of food microbiology, 38(1), 1997, pp. 71-76
BACTERIAL SPOILAGE OF MEAT AND CURED MEAT-PRODUCTS
Authors: BORCH E KANTMUERMANS ML BLIXT Y
Citation: E. Borch et al., BACTERIAL SPOILAGE OF MEAT AND CURED MEAT-PRODUCTS, International journal of food microbiology, 33(1), 1996, pp. 103-120
HAZARD IDENTIFICATION IN SWINE SLAUGHTER WITH RESPECT TO FOODBORNE BACTERIA
Authors: BORCH E NESBAKKEN T CHRISTENSEN H
Citation: E. Borch et al., HAZARD IDENTIFICATION IN SWINE SLAUGHTER WITH RESPECT TO FOODBORNE BACTERIA, International journal of food microbiology, 30(1-2), 1996, pp. 9-25
LIPOLYSIS, PROTEOLYSIS AND FORMATION OF VOLATILE COMPONENTS DURING RIPENING OF A FERMENTED SAUSAGE WITH PEDIOCOCCUS-PENTOSACEUS AND STAPHYLOCOCCUS-XYLOSUS AS STARTER CULTURES
Authors: JOHANSSON G BERDAGUE JL LARSSON M TRAN N BORCH E
Citation: G. Johansson et al., LIPOLYSIS, PROTEOLYSIS AND FORMATION OF VOLATILE COMPONENTS DURING RIPENING OF A FERMENTED SAUSAGE WITH PEDIOCOCCUS-PENTOSACEUS AND STAPHYLOCOCCUS-XYLOSUS AS STARTER CULTURES, Meat science, 38(2), 1994, pp. 203-218
REDUCTION OF YERSINIA-ENTEROCOLITICA AND LISTERIA SPP ON PIG CARCASSES BY ENCLOSURE OF THE RECTUM DURING SLAUGHTER
Authors: NESBAKKEN T NERBRINK E ROTTERUD OJ BORCH E
Citation: T. Nesbakken et al., REDUCTION OF YERSINIA-ENTEROCOLITICA AND LISTERIA SPP ON PIG CARCASSES BY ENCLOSURE OF THE RECTUM DURING SLAUGHTER, International journal of food microbiology, 23(2), 1994, pp. 197-208
PREDICTING THE AEROBIC GROWTH OF Y-ENTEROCOLITICA O-3 AT DIFFERENT PH-VALUES, TEMPERATURES AND L-LACTATE CONCENTRATIONS USING CONDUCTANCE MEASUREMENTS
Authors: LINDBERG CW BORCH E
Citation: Cw. Lindberg et E. Borch, PREDICTING THE AEROBIC GROWTH OF Y-ENTEROCOLITICA O-3 AT DIFFERENT PH-VALUES, TEMPERATURES AND L-LACTATE CONCENTRATIONS USING CONDUCTANCE MEASUREMENTS, International journal of food microbiology, 22(2-3), 1994, pp. 141-153
ENHANCED SENSITIVITY IN PCR DETECTION OF LISTERIA-MONOCYTOGENES IN SOFT CHEESE THROUGH USE OF AN AQUEOUS 2-PHASE SYSTEM AS A SAMPLE PREPARATION METHOD
Authors: LANTZ PG TJERNELD F BORCH E HAHNHAGERDAL B RADSTROM P
Citation: Pg. Lantz et al., ENHANCED SENSITIVITY IN PCR DETECTION OF LISTERIA-MONOCYTOGENES IN SOFT CHEESE THROUGH USE OF AN AQUEOUS 2-PHASE SYSTEM AS A SAMPLE PREPARATION METHOD, Applied and environmental microbiology, 60(9), 1994, pp. 3416-3418
CONDUCTANCE MEASUREMENTS FOR DATA GENERATION IN PREDICTIVE MODELING
Authors: BORCH E WALLENTIN C
Citation: E. Borch et C. Wallentin, CONDUCTANCE MEASUREMENTS FOR DATA GENERATION IN PREDICTIVE MODELING, Journal of industrial microbiology, 12(3-5), 1993, pp. 286-290
CONTAMINATION OF BEEF CARCASSES BY PSYCHROTROPHIC PSEUDOMONAS AND ENTEROBACTERIACEAE AT DIFFERENT STAGES ALONG THE PROCESSING LINE
Authors: GUSTAVSSON P BORCH E
Citation: P. Gustavsson et E. Borch, CONTAMINATION OF BEEF CARCASSES BY PSYCHROTROPHIC PSEUDOMONAS AND ENTEROBACTERIACEAE AT DIFFERENT STAGES ALONG THE PROCESSING LINE, International journal of food microbiology, 20(2), 1993, pp. 67-83
EVALUATION OF BACTERIAL-CONTAMINATION AT SEPARATE PROCESSING STAGES IN EMULSION SAUSAGE PRODUCTION
Authors: NERBRINK E BORCH E
Citation: E. Nerbrink et E. Borch, EVALUATION OF BACTERIAL-CONTAMINATION AT SEPARATE PROCESSING STAGES IN EMULSION SAUSAGE PRODUCTION, International journal of food microbiology, 20(1), 1993, pp. 37-44
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