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1 The characterisation of Bacillus spores occurring in the manufacturing of (low acid) canned products
article 2007    
Author: Oomes, S.J.C.M. · Zuijlen, A.C.M. van · Hehenkamp, J.O. · Witsenboer, H. · Vossen, J.M.B.M. van der · Brul, S.
Keywords: Biology · Biotechnology · Cluster analysis · Food processing · Molecular phylogenetic characterisation · Spore heat resistance · acid · metal ion · RNA 16S · acidity · article · Bacillus subtilis · bacterial spore · bacterium contamination · canned food · DNA DNA hybridization · fatty acid analysis · food contamination · food industry · food preservation · food processing · gene sequence · Geobacillus stearothermophilus · heat tolerance · molecular typing · nonhuman · phylogeny · ribotyping · RNA gene · sporogenesis · strain identification · survival · validation process · Bacillus · Bacterial Typing Techniques · Cluster Analysis · Colony Count, Microbial · Consumer Product Safety · Fatty Acids · Food Contamination · Food Handling · Food Microbiology · Food Preservation · Germination · Heat · Humans · Phylogeny · RNA, Ribosomal, 16S · Species Specificity · Spores, Bacterial · Bacillus (bacterium) · Bacteria (microorganisms)
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