Zobrazeno 1 - 10
of 84
pro vyhledávání: '"N J, Russell"'
Autor:
N. J. Russell
Publikováno v:
The Biology of HALOPHILIC BACTERIA
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::badcc8efafc2d7e11bcd55078dfd7868
https://doi.org/10.1201/9781003069140-7
https://doi.org/10.1201/9781003069140-7
Publikováno v:
Journal of Small Animal Practice. 60:62-62
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc5aed03e797d4b4b2d33987957de4de
https://doi.org/10.1111/jsap.12901
https://doi.org/10.1111/jsap.12901
Autor:
N. J. Russell
The idea for this book arose from an integrated Iecture course on the biochemistry of blood given to medical students in the second year of their pre-clinical studies. However, the material in that course has been expanded and it is intended that the
Autor:
G. F. White, N. J. Russell
Publikováno v:
Journal of Chemical Technology & Biotechnology. 55:409-411
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1462deb2ba8a8c84aa887988f1d4800b
https://doi.org/10.1002/jctb.280550423
https://doi.org/10.1002/jctb.280550423
Publikováno v:
The Journal of small animal practice. 53(6)
A nine-year-old neutered female mixed breed dog presented for evaluation following a five-day history of lethargy, inappetence, weakness, abdominal distension and generalised muscle atrophy. Persistent vatrial standstill with a junctional rhythm was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::875e3451d3afda13c6a28c777354e0aa
https://pubmed.ncbi.nlm.nih.gov/22647214
https://pubmed.ncbi.nlm.nih.gov/22647214
Publikováno v:
Journal of Clinical Microbiology. 30:595-599
The isolation and characterization of a mucoid, alginate-producing strain of Pseudomonas aeruginosa from a nonhuman host, namely, in chondroids from an equine guttural pouch, is reported for the first time. Pure cultures of P. aeruginosa 12534 were i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::26aea48e6264e23d48ca9317218a2df2
https://doi.org/10.1128/jcm.30.3.595-599.1992
https://doi.org/10.1128/jcm.30.3.595-599.1992
Autor:
N. J. Russell
Publikováno v:
Philosophical Transactions of the Royal Society of London. B, Biological Sciences. 326:595-611
Psychrophilic and psychrotrophic microorganisms are important in global ecology as a large proportion of our planet is cold (below 5 °C); they are responsible for the spoilage of chilled food and they also have potential uses in low-temperature biot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5c61443874b75af2b7534f3db1c534e3
https://doi.org/10.1098/rstb.1990.0034
https://doi.org/10.1098/rstb.1990.0034
Publikováno v:
Food Preservatives ISBN: 9781475710069
It has been known from ancient times that the drying of fresh foods prolongs their edible life. Different foods respond more or less well to drying, retaining not only quantitatively different amounts of residual water but undergoing qualitatively di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3bfa30865f28ab370f562acb62a8713b
https://doi.org/10.1007/978-0-387-30042-9_7
https://doi.org/10.1007/978-0-387-30042-9_7
Autor:
N. J. Russell, G. W. Gould
Publikováno v:
Food Preservatives ISBN: 9781475710069
Following harvest, slaughter, or manufacture, all foods lose quality at a rate that varies in a manner that is very dependent on food type, composition, formulation (for manufactured foods), packaging, and storage conditions. The potential for this l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0f37b6256060076506a3986c295fd1c1
https://doi.org/10.1007/978-0-387-30042-9_2
https://doi.org/10.1007/978-0-387-30042-9_2
Autor:
N. J. Russell, P. Kalathenos
Publikováno v:
Food Preservatives ISBN: 9781475710069
Ethanol is the second member of the primary alcohol family since it has two carbon atoms. It has amphiphilic properties, with a hydrophobic moiety derived from the alkane ethane and a polar hydroxyl group. Importantly, the hydroxyl group contains a h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bfcb40b3fe16e6255c41d7f8bdfb3353
https://doi.org/10.1007/978-0-387-30042-9_10
https://doi.org/10.1007/978-0-387-30042-9_10