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The influence of sodium chloride and pH on the growth of Salmonella enteritidis PT4

Letters in applied microbiology, 1995-01, Vol.20 (1), p.11-13

1995

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The influence of acidulants and oils on autosterilization of home-made mayonnaise

Food research international, 1995, Vol.28 (6), p.569-572

1995

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Metabolic activities of pseudomonads in batch cultures in extract of minced lamb

Journal of Applied Bacteriology, 1994-12, Vol.77 (6), p.613-620

1994

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Observations on the mode of bacterial infection of hens' eggs

FEMS microbiology letters, 1992-12, Vol.100 (1-3), p.71-73

1992

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Second international conference on the release of genetically engineered microorganisms

FEMS microbiology letters, 1991-11, Vol.84 (2), p.237-237

Board, R.G.

1991

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Some factors influencing the recovery of yeasts and moulds from chilled foods

International journal of food microbiology, 1987, Vol.4 (3), p.197-206

1987

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medium for detecting sulphite-binding yeasts in meat products

Letters in applied microbiology, 1989, Vol.8 (5), p.165-167

1989

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Saltmarsh ponds--a preferred habitat for magnetotactic bacteria?

Letters in applied microbiology, 1989-01, Vol.8 (3), p.109-111

1989

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Magnetotactic bacteria are widely distributed in sediments in the U.K

FEMS microbiology letters, 1986-12, Vol.37 (3), p.305-308

1986

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significance of the yeast:bacteria ratio in contamination of lamb products

Letters in applied microbiology, 1989-01, Vol.8 (5), p.191-193

1989

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Influence of spoilage flora and temperature on growth of Staphylococcus aureus in turkey meat

Journal of food protection, 1988-04, Vol.51 (4), p.303-309

1988

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Conditions affecting growth and enterotoxin production by Staphylococcus aureus on temperature-abused chicken meat

Letters in applied microbiology, 1989, Vol.9 (4), p.145-148

1989

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Review: Fate of pathogens in home-made mayonnaise and related products

Food microbiology, 1993, Vol.10 (4), p.269-278

1993

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Persistence of Escherichia coli in a poultry processing plant

Letters in applied microbiology, 1988-01, Vol.7 (5), p.141-143

1988

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The cytotoxic and photodynamic inactivation of micro‐organisms by Rose Bengal

Journal of Applied Bacteriology, 1985-04, Vol.58 (4), p.391-400

1985

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influence of incubation temperature and pH on the antimicrobial properties of hen egg albumen

Journal of Applied Bacteriology, 1984-02, Vol.56 (1), p.53-61

1984

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The hepatitis C virus and its infection

FEMS microbiology letters, 1993-09, Vol.112 (3), p.i-i

Board, R.G.

1993

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Contamination and spoilage of chilled lamb with Pseudomonas spp

International biodeterioration & biodegradation, 1993, Vol.32 (1), p.228-228

1993

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Attributes of microbial associations of meat growing as xenic batch cultures in a meat juice at 4 °C

International journal of food microbiology, 1995, Vol.26 (3), p.279-293

1995

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The revival of injured microbes (1984)

Food microbiology, 1986-07, Vol.3 (3), p.272-273

Board, R.G.

1986

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Report on FEMS symposium on Brucella and Brucellosis in man and animals

FEMS microbiology letters, 1991-12, Vol.84 (3), p.351-351

Board, R.G.

1991

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Attributes of microbial associations of meat growing as xenic batch cultures in a meat juice at 4 degrees C

International journal of food microbiology, 1995-08, Vol.26 (3), p.279

1995

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Microbial and physicochemical attributes of minced lamb: sources of contamination with pseudomonads

Food microbiology, 1995, Vol.12 (3), p.189-197

1995

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Food microbiology: advances and prospects

Food microbiology, 1984-01, Vol.1 (1), p.83-84

Board, R.G.

1984

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Growth of Listeria monocytogenes in meat juice under a modified atmosphere at 4°C with or without members of a microbial association from chilled lamb under a modified atmosphere

Letters in applied microbiology, 1994-09, Vol.19 (3), p.134-137

1994

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The influence of sodium chloride and pH on the growth of Salmonella enteritidis PT4

The influence of acidulants and oils on autosterilization of home-made mayonnaise

Metabolic activities of pseudomonads in batch cultures in extract of minced lamb

Observations on the mode of bacterial infection of hens' eggs

Second international conference on the release of genetically engineered microorganisms

Some factors influencing the recovery of yeasts and moulds from chilled foods

medium for detecting sulphite-binding yeasts in meat products

Saltmarsh ponds--a preferred habitat for magnetotactic bacteria?

Magnetotactic bacteria are widely distributed in sediments in the U.K

significance of the yeast:bacteria ratio in contamination of lamb products

Influence of spoilage flora and temperature on growth of Staphylococcus aureus in turkey meat

Conditions affecting growth and enterotoxin production by Staphylococcus aureus on temperature-abused chicken meat

Review: Fate of pathogens in home-made mayonnaise and related products

Persistence of Escherichia coli in a poultry processing plant

The cytotoxic and photodynamic inactivation of micro‐organisms by Rose Bengal

influence of incubation temperature and pH on the antimicrobial properties of hen egg albumen

The hepatitis C virus and its infection

Contamination and spoilage of chilled lamb with Pseudomonas spp

Attributes of microbial associations of meat growing as xenic batch cultures in a meat juice at 4 °C

The revival of injured microbes (1984)

Report on FEMS symposium on Brucella and Brucellosis in man and animals

Attributes of microbial associations of meat growing as xenic batch cultures in a meat juice at 4 degrees C

Microbial and physicochemical attributes of minced lamb: sources of contamination with pseudomonads

Food microbiology: advances and prospects

Growth of Listeria monocytogenes in meat juice under a modified atmosphere at 4°C with or without members of a microbial association from chilled lamb under a modified atmosphere

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