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Decontamination of Pangasius fish (Pangasius hypophthalmus) with chlorine or peracetic acid in the laboratory and in a Vietnamese processing company
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- Journal Article
- A1
- open access
Moisture sorption isotherms and thermodynamic properties of whole black peppercorns (Piper nigrum L.)
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The effect of water soluble fat replacers and fat reduction on the growth of Lactobacillus sakei and Listeria monocytogenes in broth and pork liver paté
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Effect of initial headspace oxygen level on growth and volatile metabolite production by the specific spoilage microorganisms of fresh-cut pineapple
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Evaluation of the microbiological safety and quality of Vietnamese Pangasius hypophthalmus during processing by a microbial assessment scheme in combination with a self-assessment questionnaire
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Incidence, diversity and characteristics of spores of psychrotolerant spore formers in various REPFEDS produced in Belgium
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The combined effect of pasteurization intensity, water activity, pH and incubation temperature on the survival and outgrowth of spores of Bacillus cereus and Bacillus pumilus in artificial media and food products
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Microbiological safety of Vietnamese Tra fish (Pangasius hypophthalmus) fillets during processing
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Bacterial profile and spoilage-related microbiota associated with Vietnamese Tra fish (Pangasius hypoththalmus) during processing
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Microbial ecology of Vietnamese Tra fish (Pangasius hypophthalmus) fillets during processing