Author:
HOLTZAPFFEL D.,MOSSEL D. A. A.
Subject
Industrial and Manufacturing Engineering,Food Science
Cited by
18 articles.
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1. Wholesomeness of some types of semi-preserved foods;International Journal of Food Science & Technology;2007-06-28
2. The Antimicrobial Properties of Chitosan in Mayonnaise and Mayonnaise-Based Shrimp Salads;Journal of Food Protection;2000-02-01
3. Oil- and fat-based foods;Micro-Organisms in Foods 6;2000
4. Identification, assessment and management of food-qrelated microbiological hazards: historical, fundamental and psycho-social essentials1Presented, in part, to the First International Eijkman Post-graduate Course in Food Safety at the University of Wisconsin, River Falls, USA, 26th May 1995; the AIFST Regional Meeting, Sydney, 12th October 1995; the Veterinary Public Health Course at Zagreb, Croatia, 6th March 1996; the Microbiological Food Safety Seminar, Taipei, Taiwan, 11th June 1996; the Mercosur Food Protection Conference, Buenos Aires, Argentina, 28th November 1996; the Food Microbiology and Safety in International Perspective Course, University of Wisconsin at River Falls, 4–10 June 1997; and the Regional Public Health and Preventive Medicine Conference, Bologna, 19th November 1997.1;International Journal of Food Microbiology;1998-01
5. Oil- and fat-based foods;Micro-Organisms in Foods;1998