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Results: 1-10 |
Results: 10
Development of a dynamic continuous-discrete-continuous model describing the lag phase of individual bacterial cells
Authors: McKellar, RC
Citation: Rc. Mckellar, Development of a dynamic continuous-discrete-continuous model describing the lag phase of individual bacterial cells, J APPL MICR, 90(3), 2001, pp. 407-413
Predictive modelling of inactivation of bovine milk alpha-L-fucosidase in a high-temperature short-time pasteurizer
Authors: McKellar, RC Piyasena, P
Citation: Rc. Mckellar et P. Piyasena, Predictive modelling of inactivation of bovine milk alpha-L-fucosidase in a high-temperature short-time pasteurizer, INT DAIRY J, 10(1-2), 2000, pp. 1-6
A comparison of the Bioscreen method and microscopy for the determination of lag times of individual cells of Listeria monocytogenes
Authors: Wu, Y Griffiths, MW McKellar, RC
Citation: Y. Wu et al., A comparison of the Bioscreen method and microscopy for the determination of lag times of individual cells of Listeria monocytogenes, LETT APPL M, 30(6), 2000, pp. 468-472
A combined discrete-continuous model describing the lag phase of Listeria monocytogenes
Authors: McKellar, RC Knight, K
Citation: Rc. Mckellar et K. Knight, A combined discrete-continuous model describing the lag phase of Listeria monocytogenes, INT J F MIC, 54(3), 2000, pp. 171-180
Predictive modelling of Enterobacter sakazakii inactivation in bovine milkduring high-temperature short-time pasteurization
Authors: Nazarowec-White, M McKellar, RC Piyasena, P
Citation: M. Nazarowec-white et al., Predictive modelling of Enterobacter sakazakii inactivation in bovine milkduring high-temperature short-time pasteurization, FOOD RES IN, 32(5), 1999, pp. 375-379
Nisin reduces the thermal resistance of Listeria monocytogenes Scott A in liquid whole egg
Authors: Knight, KP Bartlett, FM McKellar, RC Harris, LJ
Citation: Kp. Knight et al., Nisin reduces the thermal resistance of Listeria monocytogenes Scott A in liquid whole egg, J FOOD PROT, 62(9), 1999, pp. 999-1003
Influence of guar gum on the thermal stability of Listeria innocua, Listeria monocytogenes, and gamma-glutamyl transpeptidase during high-temperatureshort-time pasteurization of bovine milk
Authors: Piyasena, P McKellar, RC
Citation: P. Piyasena et Rc. Mckellar, Influence of guar gum on the thermal stability of Listeria innocua, Listeria monocytogenes, and gamma-glutamyl transpeptidase during high-temperatureshort-time pasteurization of bovine milk, J FOOD PROT, 62(8), 1999, pp. 861-866
Growth and survival of various strains of enterohemorrhagic Escherichia coli in hydrochloric and acetic acid
Authors: McKellar, RC Knight, KP
Citation: Rc. Mckellar et Kp. Knight, Growth and survival of various strains of enterohemorrhagic Escherichia coli in hydrochloric and acetic acid, J FOOD PROT, 62(12), 1999, pp. 1466-1469
Selected physical properties of liquid egg products at pasteurization temperatures
Authors: Punidadas, P McKellar, RC
Citation: P. Punidadas et Rc. Mckellar, Selected physical properties of liquid egg products at pasteurization temperatures, J FOOD PROC, 23(2), 1999, pp. 153-169
A non-linear random coefficient model for the destruction of Enterococcus faecium in a high-temperature short-time pasteurizer
Authors: Ross, WH Couture, H Hughes, A Mayers, P Gleeson, T McKellar, RC
Citation: Wh. Ross et al., A non-linear random coefficient model for the destruction of Enterococcus faecium in a high-temperature short-time pasteurizer, FOOD MICROB, 15(6), 1998, pp. 567-575
Risultati: 1-10 |