SYNERGISTIC EFFECTS OF POTASSIUM SORBATE AND SODIUM BENZOATE ON THERMAL INACTIVATION OF YEASTSBEUCHAT LR.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 3; PP. 771-777; BIBL. 19 REF.Article

INJURY AND REPAIR OF GRAM-NEGATIVE BACTERIA, WITH SPECIAL CONSIDERATION OF THE INVOLVEMENT OF THE CYTOPLASMIC MEMBRANEBEUCHAT LR.1978; ADV. APPL. MICROBIOL.; GBR; DA. 1978; VOL. 23; PP. 219-243; BIBL. 3 P.Article

SURVEY OF MEDIA FOR THE RESUSCITATION OF HEAT-STRESSED VIBRIO PARAKAEMOLYTICUSBEUCHAT LR.1976; J. APPL. BACTERIOL.; G.B.; DA. 1976; VOL. 40; NO 1; PP. 53-60; BIBL. 18 REF.Article

EFFICACY OF AGAR MEDIA FOR ENUMERATING TWO SACCHAROMYCES SPECIES IN SUCROSE SYRUPSBEUCHAT LR.1981; MYCOPATHOLOGIA; ISSN 0301-486X; NLD; DA. 1981; VOL. 76; NO 1; PP. 13-17; BIBL. 8 REF.Article

COMPARISON OF ANTI-VIBRIO ACTIVITIES OF POTASSIUM SORBATE, SODIUM BENZOATE, AND GLYCEROL AND SUCROSE ESTERS OF FATTY ACIDSBEUCHAT LR.1980; APPL. ENVIRONMENT. MICROBIOL.; USA; DA. 1980; VOL. 39; NO 6; PP. 1178-1182; BIBL. 14 REF.Article

ALTERING THE FUNCTIONAL CHARACTERISTICS OF PEANUT FLOUR. I. CHEMICAL TREATMENTBEUCHAT LR.1978; GEORGIA AGRIC. RES.; USA; DA. 1978; VOL. 19; NO 4; PP. 29-31; BIBL. 9 REF.Article

ALTERING THE FUNCTIONAL CHARACTERISTICS OF PEANUT FLOUR. II. ENZYME TREATMENTBEUCHAT LR.1978; GEORGIA AGRIC. RES.; USA; DA. 1978; VOL. 19; NO 4; PP. 32-34; BIBL. 8 REF.Article

EFFECTS OF POTASSIUM SORBATE AND SODIUM BENZOATE ON INACTIVATING YEASTS HEATED IN BROTHS CONTAINING SODIUM CHLORIDE AND SUCROSEBEUCHAT LR.1981; J. FOOD PROT.; ISSN 0362-028X; USA; DA. 1981; VOL. 44; NO 10; PP. 765-769; BIBL. 11 REF.Article

EVALUATION OF ENRICHMENT BROTHS FOR ENUMERATING VIBRIO PARAHAEMOLYTICUS IN CHILLED AND FROZEN CRAB MEAT.BEUCHAT LR.1977; J. FOOD PROTECT.; U.S.A.; DA. 1977; VOL. 40; NO 9; PP. 592-595; BIBL. 19 REF.Article

SUITABILITY OF SOME ENRICHMENT BROTHS AND DILUENTS FOR ENUMERATING COLD- AND HEAT-STRESSED VIBRIO PARAHAEMOLYTICUS.BEUCHAT LR.1977; CANAD. J. MICROBIOL.; CANADA; DA. 1977; VOL. 23; NO 5; PP. 630-633; ABS. FR.; BIBL. 8 REF.Article

ENVIRONMENTAL FACTORS AFFECTING SURVIVAL AND GROWTH OF VIBRIO PARAHAEMOLYTICUS. A REVIEWBEUCHAT LR.1975; J. MILK FOOD TECHNOL.; U.S.A.; DA. 1975; VOL. 38; NO 8; PP. 476-480; BIBL. 1 P. 1/2Article

INCIDENCE OF MOLDS ON PECAN NUTS AT DIFFERENT POINTS DURING HARVESTING = FREQUENCE DES MOISISSURES SUR LES NOIX DE PACANE A DIFFERENTS ENDROITS AU COURS DE LA RECOLTEBEUCHAT LR.1975; APPL. MICROBIOL.; U.S.A.; DA. 1975; VOL. 29; NO 6; PP. 852-854; BIBL. 9 REF.Article

SURVIVAL OF CONIDIA OF ASPERGILLUS FLAVUS IN DRIED FOODSBEUCHAT LR.1979; J. STOR. PROD. RES.; GBR; DA. 1979; VOL. 15; NO 1; PP. 25-31; BIBL. 15 REF.Article

EFFECTIVENESS OF VARIOUS FOOD PRESERVATIVES IN CONTROLLING THE OUTGROWTH OF BYSSOCHLAMYS NIVEA ASCOPORES.BEUCHAT LR.1976; MYCOPATHOLOGIA; PAYS-BAS; DA. 1976; VOL. 59; NO 3; PP. 175-178; BIBL. 17 REF.Article

FUNCTIONAL PROPERTY CHANGES RESULTING FROM FUNGAL FERMENTATION OF PEANUT FLOUR = MODIFICATIONS DES PROPRIETES FONCTIONNELLES RESULTANT DE LA FERMENTATION FONGIQUE DE LA FARINE D'ARACHIDEQUINN MR; BEUCHAT LR.1975; J. FOOD SCI.; U.S.A.; DA. 1975; VOL. 40; NO 3; PP. 475-478; BIBL. 19REF.Article

MICROBIAL CHANGES IN FERMENTED PEANUT AND SOYBEAN PASTES CONTAINING KOJIS PREPARED USING ASPERGILLUS ORYZAE AND RHIZOPUS OLIGOSPORUS = VARIATIONS MICROBIOLOGIQUES DANS DES PATES FERMENTEES A BASE D'ARACHIDE ET DE SOJA CONTENANT DES KOJIS PREPARES AVEC A.O. ET R.O.SHIEH YSC; BEUCHAT LR.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 2; PP. 518-522; BIBL. 14 REF.Article

PREPARATION OF CIDER FROM MUSCADINE GRAPES-FACTORS AFFECTING QUALITY AND COMPOSITION.FLORA LF; BEUCHAT LR.1976; UNIV. GEORGIA COLL. AGRIC. EXPER. STNS, RES. REP.; U.S.A.; DA. 1976; NO 234; PP. 3-25; BIBL. 10 REF.Serial Issue

PROTEASE PRODUCTION BY THE ONTJOM FUNGUS, NEUROSPORA SITOPHILABEUCHAT LR; BASHA SMM.1976; EUROP. J. APPL. MICROBIOL.; GERM.; DA. 1976; VOL. 2; NO 3; PP. 195-203; BIBL. 12 REF.Article

ALPHA -GALACTOSIDASE ACTIVITY OF FUNGI INTESTINAL GAS-FORMING PEANUT OLIGOSACCHARIDES = ACTIVITE DE L'ALPHA -GALACTOSIDASE DE CHAMPIGNONS SUR LES OLIGOSIDES DE L'ARACHIDE FORMANT DES GAZ INTESTINAUXWORTHINGTON RE; BEUCHAT LR.1974; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1974; VOL. 22; NO 6; PP. 1063-1066; BIBL. 26REF.Article

COMBINED EFFECTS OF ANTIOXYDANTS AND TEMPERATURE ON SURVIVAL OF SACCHAROMYCES CEREVISIAE = EFFETS ASSOCIES DES ANTIOXYDANTS ET DE LA TEMPERATURE SUR LA SURVIE DE SACCHAROMYCES CEREVISIAEEUBANKS VL; BEUCHAT LR.1983; JOURNAL OF FOOD PROTECTION; ISSN 0362-028X; USA; DA. 1983; VOL. 46; NO 1; PP. 29-33; BIBL. 16 REF.; 9 FIG.Article

FACTORS INFLUENCING FUNGAL QUALITY OF PECANS STORED AT REFRIGERATION TEMPERATURESBEUCHAT LR; HEATON EK.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 2; PP. 251-254; BIBL. 15 REF.Article

GROWTH OF VIBRIO PARAHAEMOLYTICUS IN SEAFOODS EXTENDED WITH SOY PROTEIN CONCENTRATE, STRUCTURED PROTEIN FIBER, AND TEXTURED VEGETABLE PROTEINBEUCHAT LR; JONES WK.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 4; PP. 1114-1117; BIBL. 12 REF.Article

COMPARATIVE STUDIES OF PROTEIN AND AMINO ACID CHANGES IN PEANUT INFECTED WITH NEUROSPORA SITOPHILA AND RHIZOPUS OLIGOSPORUS.CHERRY JP; BEUCHAT LR.1976; CEREAL CHEM.; U.S.A.; DA. 1976; VOL. 53; NO 5; PP. 750-761; BIBL. 21 REF.Article

EFFECTS OF ANTIOXIDANTS ON GROWTH, SPORULATION AND PSEUDOMYCELIUM PRODUCTION BY SACCHAROMYCES CEREVISIAE = EFFETS D'ANTIOXYDANTS SUR LA CROISSANCE, LA SPORULATION ET LA PRODUCTION DE PSEUDOMYCELIUM PAR S.C.EUBANKS VL; BEUCHAT LR.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 5; PP. 1717-1733; 7 P.; BIBL. 18 REF.Article

INCREASED SENSITIVITY OF HEAT-STRESSED SACCHAROMYCES CEREVISIAE CELLS TO FOOD-GRADE ANTIOXIDANTS = SENSIBILITE ACCRUE DE CELLULES DE S.C. AYANT SUBI UN STRESS PAR LA CHALEUR VIS-A-VIS D'ANTIOXYDANTS ALIMENTAIRESEUBANKS VL; BEUCHAT LR.1982; APPL. ENVIRON. MICROBIOL.; ISSN 0099-2240; USA; DA. 1982; VOL. 44; NO 3; PP. 604-610; BIBL. 24 REF.Article