Michael W. Peck-rekin lankidetzan egindako argitalpenak (7)

2001

  1. A predictive model of growth from spores of non-proteolytic Clostridium botulinum in the presence of different CO2 concentrations as influenced by chill temperature, pH and NaCl

    Food Microbiology, Vol. 18, Núm. 4, pp. 453-461

2000

  1. Research on factors allowing a risk assessment of spore-forming pathogenic bacteria in cooked chilled foods containing vegetables: A FAIR collaborative project

    International Journal of Food Microbiology

1999

  1. A predictive model that describes the effect of prolonged heating at 70 to 90°C and subsequent incubation at refrigeration temperatures on growth from spores and toxigenesis by nonproteolytic Clostridium botulinum in the presence of lysozyme

    Applied and Environmental Microbiology, Vol. 65, Núm. 8, pp. 3449-3457

1998

  1. Neural model of time to toxin production by non-proteolytic Clostridium botulinum

    IEEE International Conference on Neural Networks - Conference Proceedings

1997

  1. Predictive model describing the effect of prolonged heating at 70 to 80°C and incubation at refrigeration temperatures on growth and toxigenesis by nonproteolytic Clostridium botulinum

    Journal of Food Protection, Vol. 60, Núm. 9, pp. 1064-1071

  2. Predictive model of the effect of CO2, pH, temperature and NaCl on the growth of Listeria monocytogenes

    International Journal of Food Microbiology, Vol. 37, Núm. 1, pp. 37-45

1995

  1. Effect of Iysozyme concentration, heating at 90°C, and then incubation at chilled temperatures on growth from spores of non‐proteolytic Clostridium botulinum

    Letters in Applied Microbiology, Vol. 21, Núm. 1, pp. 50-54