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Results:
1-7
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Results: 7
Authors:
Leuschner, RGK
Boughtflower, MP
Citation: Rgk. Leuschner et Mp. Boughtflower, Standardized laboratory-scale preparation of mayonnaise containing low levels of Salmonella enterica serovar enteritidis, J FOOD PROT, 64(5), 2001, pp. 623-629
Authors:
Leuschner, RGK
Lillford, PJ
Citation: Rgk. Leuschner et Pj. Lillford, Investigation of bacterial spore structure by high resolution solid-state nuclear magnetic resonance spectroscopy and transmission electron microscopy, INT J F MIC, 63(1-2), 2001, pp. 35-50
Authors:
Leuschner, RGK
Lilford, PJ
Citation: Rgk. Leuschner et Pj. Lilford, Effects of hydration on molecular mobility in phase-bright Bacillus subtilis spores, MICROBIO-UK, 146, 2000, pp. 49-55
Authors:
Leuschner, RGK
Hammes, WP
Citation: Rgk. Leuschner et Wp. Hammes, Formation of biogenic amine in mayonnaise, herring and tuna fish salad by lactobacilli, INT J F S N, 50(3), 1999, pp. 159-164
Authors:
Leuschner, RGK
Lillford, PJ
Citation: Rgk. Leuschner et Pj. Lillford, Effects of temperature and heat activation on germination of individual spores of Bacillus subtilis, LETT APPL M, 29(4), 1999, pp. 228-232
Authors:
Leuschner, RGK
Kurihara, R
Hammes, WP
Citation: Rgk. Leuschner et al., Formation of biogenic amines by proteolytic enterococci during cheese ripening, J SCI FOOD, 79(8), 1999, pp. 1141-1144
Authors:
Leuschner, RGK
O'Callaghan, MJA
Arendt, EK
Citation: Rgk. Leuschner et al., Moisture distribution and microbial quality of part baked breads as related to storage and rebaking conditions, J FOOD SCI, 64(3), 1999, pp. 543-546
Risultati:
1-7
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