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Results:
1-8
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Results: 8
Authors:
ROBBS PG
BARTZ JA
MCFIE G
HODGE NC
Citation: Pg. Robbs et al., CAUSES OF DECAY OF FRESH-CUT CELERY, Journal of food science, 61(2), 1996, pp. 444-448
Authors:
ROBBS PG
BARTZ JA
SARGENT SA
MCFIE G
HODGE NC
Citation: Pg. Robbs et al., POTENTIAL INOCULUM SOURCES FOR DECAY OF FRESH-CUT CELERY, Journal of food science, 61(2), 1996, pp. 449
Authors:
ROBBS PG
BARTZ JA
BRECHT JK
SARGENT SA
Citation: Pg. Robbs et al., OXIDATION-REDUCTION POTENTIAL OF CHLORINE SOLUTIONS AND THEIR TOXICITY TO ERWINIA-CAROTOVORA SUBSP CAROTOVORA AND GEOTRICHUM-CANDIDUM, Plant disease, 79(2), 1995, pp. 158-162
Authors:
DOSSANTOS EGC
RAIMUNDO SMD
ROBBS PG
Citation: Egc. Dossantos et al., MICROBIOLOGICAL EVALUATION OF BUTTER PURCHASED FROM THE MARKET OF RIO-DE-JANEIRO .1. INDICATOR AND PATHOGENIC MICROORGANISMS, Revista de Microbiologia, 26(3), 1995, pp. 224-229
Authors:
BARBOSA CG
ROBBS PG
FAVARIN V
Citation: Cg. Barbosa et al., BEHAVIOR OF STAPHYLOCOCCUS-AUREUS AND OF ESCHERICHIA-COLI AND INJURY FORMATION DURING PRODUCTION AND STORAGE PHASES OF PARMESAN CHEESE, Revista de Microbiologia, 24(2), 1993, pp. 111-117
Authors:
BARBOSA CG
ROBBS PG
RAIMUNDO SMD
Citation: Cg. Barbosa et al., BEHAVIOR OF STAPHYLOCOCCUS-AUREUS AND OF ESCHERICHIA-COLI AND INJURY FORMATION DURING PRODUCTION AND STORAGE PHASES OF PRATO CHEESE, Revista de Microbiologia, 24(2), 1993, pp. 118-124
Authors:
DASILVA SM
RABINOVITCH L
ROBBS PG
Citation: Sm. Dasilva et al., QUANTIFICATION AND BEHAVIORAL CHARACTERIZATION OF BACILLUS-CEREUS IN FORMULATED INFANT FOODS .1. GENERATION TIME, Revista de Microbiologia, 24(2), 1993, pp. 125-131
Authors:
LUTTERBACH MTS
ROBBS PG
Citation: Mts. Lutterbach et Pg. Robbs, GROWTH-BEHAVIOR OF CHLORELLA SPECIES IN AUTOTROPHIC AND MIXOTROPHIC ENVIRONMENTS - A COMPARATIVE-STUDY, Revista de Microbiologia, 24(1), 1993, pp. 64-70
Risultati:
1-8
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