Show
Sort by
-
Lactococci dominate the bacterial communities of fermented maize, sorghum and millet slurries in Zimbabwe
-
Mycobiota and co-occurrence of mycotoxins in South African maize-based opaque beer
-
Absence of zoonotic hepatitis E virus infection in Flemish dairy cows
-
Characterization of spoilage markers in modified atmosphere packaged iceberg lettuce
-
Solid fat influences sorbic acid partitioning and enhances the preservation effect on C. guilliermondii in biphasic food model systems
-
Quantification of the Campylobacter contamination on broiler carcasses during the slaughter of Campylobacter positive flocks in semi-industrialized slaughterhouses
-
Occurrence, distribution and contamination levels of heat-resistant moulds throughout the processing of pasteurized high-acid fruit products
-
Inter- and intra-species variability in heat resistance and the effect of heat treatment intensity on subsequent growth of Byssochlamys fulva and Byssochlamys nivea
-
Quantification, distribution and diversity of ESBL/AmpC-producing Escherichia coli on freshly slaughtered pig carcasses
-
Microbial community profiling of fresh basil and pitfalls in taxonomic assignment of enterobacterial pathogenic species based upon 16S rRNA