Zobrazeno 1 - 8
of 8
pro vyhledávání: '"C. B. Struijk"'
Publikováno v:
Recueil des Travaux Chimiques des Pays-Bas. 85:1233-1250
The enzyme specificity in the biosynthesis of prostaglandins has been investigated by incubation of a particulate fraction of sheep vesicular glands with ω6 tri- and tetraenoic C18 - C22 fatty acids and isomers of ω6 eicosatrienoic acid (20: 3 ω6)
Publikováno v:
Annual Review of Microbiology. 55:201-234
▪ Abstract Advances in the elaboration of novel genomic types of β-galactosidase-positive Enterobacteriaceae and comprehensive studies of their habitats have resulted in an innovative approach to the assessment of the merits and shortcomings of th
Publikováno v:
Journal of Food Protection. 61:450-457
A set of two "two-tier" (thermotroph-psychrotroph) single quadrant plates (QPs) was developed previously to allow convenient enumeration of numbers of colony-forming units of most pertinent pathogenic bacteria or marker bacteria in foods. These inclu
Publikováno v:
Systematic and Applied Microbiology. 20:492-503
Summary From five French springs producing “still” waters, 36 water samples each were aseptically taken at three stages: at the source, just before bottling and upon bottling. Specimens were examined immediately after drawing and periodically dur
Publikováno v:
International journal of food microbiology. 40(3)
Microbiological risk assessment aimed at devising measures of hazard management, should take into account all perceived hazards, including those not empirically identified. It should also recognise that safety cannot be "inspected into" a food. Rathe
Autor:
D A, Mossel, C B, Struijk
Publikováno v:
Microbiologia (Madrid, Spain). 11(1)
The 93/43 European Union directive assigns to the food and catering industries the main responsibility for an integrated safety and quality assurance strategy in the food chain. Relying on hazard analysis, followed by design and adoption of control o
Publikováno v:
Rapid Analysis Techniques in Food Microbiology ISBN: 9781461361435
The modest start, made in the 1920s, with microbiological safety assurance — initially of milk and dairy products, later, to a lesser extent, of other foods — was modelled after the well-established matrix of ensuring the chemical integrity of fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9458063f41b10f89b64d20234df7b102
https://doi.org/10.1007/978-1-4615-2662-9_1
https://doi.org/10.1007/978-1-4615-2662-9_1
Publikováno v:
Biochimica et Biophysica Acta (BBA) - Lipids and Lipid Metabolism. 137:396-399