Collaborative study of the international office of cocoa, chocolate and sugar confectionery on Salmonella detection from cocoa and chocolate processing environmental samples-Reference-Cited by-同舟云学术

Collaborative study of the international office of cocoa, chocolate and sugar confectionery on Salmonella detection from cocoa and chocolate processing environmental samples

Published:1991-08 Issue:4 Volume:13 Page:301-308
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

De Smedt J.M.,Chartron S.,Cordier J.L.,Graff E.,Hoekstra H.,Lecoupeau J.P.,Lindblom M.,Milas J.,Morgan R.M.,Nowacki R.,O'Donoghue D.,Van Gestel G.,Varmedal M.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference13 articles.

1. Dynamics of Salmonella isolation with modified semisolid Rappaport-Vassiliadis medium;De Smedt;J. Food Protect.,1987

2. Collaborative study of the International Office of Cocoa, Chocolate and Sugar Confectionery on the use of motility enrichment for Salmonella detection in cocoa and chocolate;De Smedt;J. Food Protect.,1990

3. Rapid Salmonella detection in foods by motility enrichment on modified semisolid Rappaport-Vassiliadis medium;De Smedt;J. Food Protect.,1986

4. Collaborative study on the use of motility enrichment on Modified Semisolid Rappaport-Vassiliadis medium for the detection of Salmonella from foods;De Zutter;Int. J. Food Microbiol.,1991

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