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Results: 4

Authors: Lindstrom, M Mokkila, M Skytta, E Hyytia-Trees, E Lahteenmaki, L Hielm, S Ahvenainen, R Korkeala, H
Citation: M. Lindstrom et al., Inhibition of growth of nonproteolytic Clostridium botulinum type B in sous vide cooked meat products is achieved by using thermal processing but notnisin, J FOOD PROT, 64(6), 2001, pp. 838-844

Authors: Hyytia-Trees, E Skytta, E Mokkila, M Kinnunen, A Lindstrom, M Lahteenmaki, L Ahvenainen, R Korkeala, H
Citation: E. Hyytia-trees et al., Safety evaluation of sons vide-processed products with respect to nonproteolytic Clostridium botulinum by use of challenge studies and predictive microbiological models, APPL ENVIR, 66(1), 2000, pp. 223-229

Authors: Suutarinen, J Honkapaa, K Heinio, RL Autio, K Mokkila, M
Citation: J. Suutarinen et al., The effect of different prefreezing treatments on the structure of strawberries before and after jam making, LEBENSM-WIS, 33(3), 2000, pp. 188-201

Authors: Hyytia, E Hielm, S Mokkila, M Kinnunen, A Korkeala, H
Citation: E. Hyytia et al., Predicted and observed growth and toxigenesis by Clostridium botulinum type E in vacuum-packaged fishery product challenge tests, INT J F MIC, 47(3), 1999, pp. 161-169
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