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Results:
1-13
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Results: 13
Authors:
GAY M
CERF O
Citation: M. Gay et O. Cerf, SIGNIFICANCE OF TEMPERATURE AND PREINCUBATION TEMPERATURE ON SURVIVALOF LISTERIA-MONOCYTOGENES AT PH 4.8, Letters in applied microbiology, 25(4), 1997, pp. 257-260
Authors:
SADOUDI AK
HARRY JM
CERF O
Citation: Ak. Sadoudi et al., ELIMINATION OF ADHERING BACTERIA FROM SURFACES BY PULSED-LASER BEAMS, Letters in applied microbiology, 24(3), 1997, pp. 177-179
Authors:
CERF O
DAVEY KR
SADOUDI AK
Citation: O. Cerf et al., THERMAL INACTIVATION OF BACTERIA - A NEW PREDICTIVE MODEL FOR THE COMBINED EFFECT OF 3 ENVIRONMENTAL-FACTORS - TEMPERATURE, PH AND WATER ACTIVITY, Food research international, 29(3-4), 1996, pp. 219-226
Authors:
BOURION F
CERF O
Citation: F. Bourion et O. Cerf, DISINFECTION EFFICACY AGAINST PURE-CULTURE AND MIXED-POPULATION BIOFILMS OF LISTERIA-INNOCUA AND PSEUDOMONAS-AERUGINOSA ON STAINLESS-STEEL,TEFLON(R) AND RUBBER, Sciences des aliments, 16(2), 1996, pp. 151-166
Authors:
GAY M
CERF O
DAVEY KR
Citation: M. Gay et al., SIGNIFICANCE OF PREINCUBATION TEMPERATURE AND INOCULUM CONCENTRATION ON SUBSEQUENT GROWTH OF LISTERIA-MONOCYTOGENES AT 14-DEGREES-C, Journal of Applied Bacteriology, 81(4), 1996, pp. 433-438
Authors:
CERF O
AXIS J
MAINGONNAT JF
TRAGARDH C
HODGE C
KIRBY R
HOLAH J
KASTELEIN J
POULSEN O
RONNER U
MATTILASANDHOLM T
Citation: O. Cerf et al., EXPERIMENTAL RIGS ARE AVAILABLE FOR THE EHEDG TEST METHODS, Trends in food science & technology, 6(4), 1995, pp. 132-134
Authors:
PARDON P
CERF O
LAHELLEC C
Citation: P. Pardon et al., SALMONELLA, LISTERIA AND FOOD HYGIENE - SCIENTIFIC REPORT OF A COLLABORATIVE RESEARCH-PROGRAM (1991-1993), Veterinary research, 25(4), 1994, pp. 410-422
Authors:
GRAS MH
DRUETMICHAUD C
CERF O
Citation: Mh. Gras et al., BACTERIAL-FLORA OF SALAD LEAVES, Sciences des aliments, 14(2), 1994, pp. 173-188
Authors:
HAMAIDI L
BOURSEAU P
MURATET G
CERF O
SADOUDI AK
Citation: L. Hamaidi et al., A MIXED DISCRETE-CONTINUOUS APPROACH FOR THE SIMULATION OF BACTERIAL-CONTAMINATION AND GROWTH IN A FOOD PROCESS, Computers & chemical engineering, 18, 1994, pp. 190000633-190000637
Authors:
BROUILLAUDDELATTRE A
KOBILINSKY A
CERF O
Citation: A. Brouillauddelattre et al., METHOD FOR MEASURING THE EFFICIENCY OF CL EANING AND DISINFECTION PROCESSES ON OPEN SURFACES, Le Lait, 74(1), 1994, pp. 79-88
Authors:
TIMPERLEY AW
AXIS J
GRASSHOFF A
HODGE CR
HOLAH JT
KIRBY R
MAINGONNAT JF
TRAGARDH C
VENEMAKEUR BM
CERF O
Citation: Aw. Timperley et al., A METHOD FOR THE ASSESSMENT OF BACTERIA TIGHTNESS OF FOOD-PROCESSING EQUIPMENT, Trends in food science & technology, 4(6), 1993, pp. 190-192
Authors:
VENEMAKEUR BM
AXIS J
GRASSHOFF A
HODGE CR
HOLAH JT
KIRBY R
MAINGONNAT JF
TRAGARDH C
CERF O
Citation: Bm. Venemakeur et al., A METHOD FOR THE ASSESSMENT OF IN-LINE PASTEURIZATION OF FOOD-PROCESSING EQUIPMENT, Trends in food science & technology, 4(2), 1993, pp. 52-55
Authors:
CARPENTIER B
CERF O
Citation: B. Carpentier et O. Cerf, BIOFILMS AND THEIR CONSEQUENCES, WITH PARTICULAR REFERENCE TO HYGIENEIN THE FOOD-INDUSTRY, Journal of Applied Bacteriology, 75(6), 1993, pp. 499-511
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1-13
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