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  1. 1

    Mycological stability of minimally-processed young coconut (Cocos nucifera L.) as influenced by different chemical and physical treatments von Waje, C.K

    Artikel

    Mycological stability of minimally-processed young coconut (Cocos nucifera L.) as influenced by different chemical and physical treatments
  2. 2

    Antibacterial activity of crude ethanolic extracts of pummelo [Citrus maxima (Burm.) Merr.] on Listeria monocytogenes and Staphylococcus aureus. von Barrion, A. S. A.

    Artikel

    Antibacterial activity of crude ethanolic extracts of pummelo [Citrus maxima (Burm.) Merr.] on Listeria monocytogenes and Staphylococcus aureus.
  3. 3

    Reduction of microbial load in poultry meat with sanitizers von Mabesa, R.C, Villaralvo, M.J.A, Melendrez, R.R

    Veröffentlicht 1988
    Analytics

    Reduction of microbial load in poultry meat with sanitizers
  4. 4

    Safety evaluation of fermented fish and shellfish products I. microbiological contaminants von Mabesa, R.C, Castillo, M.M, Revilla, S.V, Bandian, V.T

    Veröffentlicht 1983
    Volltext
    Analytics

    Safety evaluation of fermented fish and shellfish products I. microbiological contaminants
  5. 5

    Safety evaluation of fermented fish and shellfish product II. Physical contaminants von Mabesa, R.C, Castillo, M.M, Bandian, V.T

    Veröffentlicht 1983
    Volltext
    Analytics

    Safety evaluation of fermented fish and shellfish product II. Physical contaminants
  6. 6

    Destruction and removal of microorganisms from food equipment and utensil surface by detergent. II. Staphylococcus aureus von Mabesa, R.C, Contreras, E.A, Castillo, M.M, Banaad, L., Bandia, V.

    Veröffentlicht 1982
    Analytics

    Destruction and removal of microorganisms from food equipment and utensil surface by detergent. II. Staphylococcus aureus
  7. 7

    Safety evaluation of fermented fish and shellfish products III. Heavy metal contaminants von Mabesa, R.C, Atutubo, E.O, Bandian, V.T

    Volltext
    Analytics

    Safety evaluation of fermented fish and shellfish products III. Heavy metal contaminants

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