Zobrazeno 1 - 5
of 5
pro vyhledávání: '"V. Tabajdi-Pinter"'
Autor:
B. Jarvis, N. Shapton, L. M. Lenovich, J. L. Walters, D. M. Reed, W. Y. J. Tsai, L. B. Bullerman, T. Deák, V. Tabajdi-Pinter, I. Fabri, A. D. King, D. Richard-Molard, D. A. A. Mossel, L. R. Beuchat, C. B. Anderson, L. J. Moberg, D. A. L. Seiler, S. Andrews, J. C. Frisvad, A. B. Kristensen, O. Filtenborg, B. T. Viuf, J. W. Hastings, R. B. Ferguson
Publikováno v:
Methods for the Mycological Examination of Food ISBN: 9781468484557
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e149c6e51bd5e36156600b824b156e52
https://doi.org/10.1007/978-1-4684-8453-3_1
https://doi.org/10.1007/978-1-4684-8453-3_1
Autor:
A. D. Hocking, I. Fabri, J. I. Pitt, L. R. Beuchat, R. B. Ferguson, T. Deák, D. Richard-Molard, Jens Christian Frisvad, V. Nagel, V. Tabajdi-Pinter, Ole Filtenborg, Ulf Thrane, A. D. KingJr.
Publikováno v:
Methods for the Mycological Examination of Food ISBN: 9781468484557
In food bacteriology a great deal of effort has been devoted to the development of media selective for particular kinds of spoilage bacteria or pathogens. By comparison, the development of media selective for particular fungi remains in its infancy.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e1209f261e0895ecb9f4014a0dd296b1
https://doi.org/10.1007/978-1-4684-8453-3_3
https://doi.org/10.1007/978-1-4684-8453-3_3
Autor:
J. L. Walters, N. Shapton, D. M. Reed, V. Tabajdi-Pinter, E. de Boer, D. Richard-Molard, B. J. Hartog, M. A. Cousin, L. B. Bullerman, K. E. Dijkmann, D. Kuik, N. Mol, H. J. Beckers, C. B. Hannon, M. D. Northolt, B. Jarvis, R. A. Samson, T. M. Smith, J. Lehoczki, D. A. L. Seiler, T. Deák, A. J. Nooitgedagt, A. P. Williams, O. Reichart, J. A. van Kooij, K. E. Olson, L. R. Beuchat, J. W. Hastings, H. H. Lin, T. Török, L. A. Kellen, W. Y. J. Tsai, L. M. Lenovich, J. I. Pitt, D.A.A. Mossel, I. Fabri
Publikováno v:
Methods for the Mycological Examination of Food ISBN: 9781468484557
This chapter contains results of studies done to evaluate media that may be useful for routine enumeration and isolation of fungi from foods. Prior to the workshop, questionnaires were sent to twenty-five laboratories to determine which media were us
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::91675bbb35b89416107841092a987a9c
https://doi.org/10.1007/978-1-4684-8453-3_2
https://doi.org/10.1007/978-1-4684-8453-3_2
Autor:
T. Deák, A. D. King, H. J. Beckers, V. Tabajdi-Pinter, D. A. L. Seiler, C. B. Anderson, V. Nagel, D.A.A. Mossel, I. Fabri, R. R. Davenport, L. J. Moberg
Publikováno v:
Methods for the Mycological Examination of Food ISBN: 9781468484557
“Baseline” counts are defined as the populations of molds and yeasts that normally occur in wholesome food or feed ingredients. Enumeration of fungal propagules is justified for the following reasons: 1. They provide an indication of compliance w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2e296bcb89b53eeabdef8fc7a48d86d5
https://doi.org/10.1007/978-1-4684-8453-3_5
https://doi.org/10.1007/978-1-4684-8453-3_5
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