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au.\*:("BEUCHAT LR")

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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

INFLUENCE OF WATER ACTIVITY ON GROWTH, METABOLIC ACTIVITIES AND SURVIVAL OF YEASTS AND MOLDS = INFLUENCE DE L'ACTIVITE DE L'EAU SUR LA CROISSANCE, LES ACTIVITES METABOLIQUES ET LA SURVIE DES LEVURES ET MOISISSURESBEUCHAT LR.1983; JOURNAL OF FOOD PROTECTION; ISSN 0362-028X; USA; DA. 1983; VOL. 46; NO 2; PP. 135-150; 8 P.; BIBL. 71 REF.; 1 FIG./2 TABL.Article

THERMAL INACTIVATION OF YEASTS IN FRUIT JUICES SUPPLEMENTED WITH FOOD PRESERVATIVES AND SUCROSEBEUCHAT LR.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 5; PP. 1679-1682; BIBL. 11 REF.Article

FUNCTIONAL AND ELECTROPHORETIC CHARACTERISTICS OF SUCCINYLATED PEANUT FLOUR PROTEIN.BEUCHAT LR.1977; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1977; VOL. 25; NO 2; PP. 258-261; BIBL. 26 REF.Article

INTERACTING EFFECTS OF PH, TEMPERATURE, AND SALT CONCENTRATION ON GROWTH AND SURVIVAL OF VIBRIO PARAHAEMOLYTICUSBEUCHAT LR.1973; APPL. MICROBIOL.; U.S.A.; DA. 1973; VOL. 25; NO 5; PP. 844-846; BIBL. 5REF.Serial Issue

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

COMBINED EFFECTS OF FOOD PRESERVATIVES AND ORGANIC ACIDS ON THERMAL INACTIVATION OF YEASTS IN FRUIT JUICES. = EFFETS COMBINES DES AGENTS DE CONSERVATION ET DES ACIDES ORGANIQUES SUR L'INACTIVATION THERMIQUE DES LEVURES DANS LES JUS DE FRUITSBEUCHAT LR.1983; LEBENSMITTEL-WISSENSCHAFT+TECHNOLOGIE; ISSN 0023-6438; CHE; DA. 1983; VOL. 16; NO 1; PP. 51-54; BIBL. 10 REF.; 5 FIG./2 TABL.Article

FLAVOR CHEMISTRY OF FERMENTED PEANUTS = ETUDE CHIMIQUE DE LA FLAVEUR D'ARACHIDES FERMENTEESBEUCHAT LR.1982; INDUSTRIAL & ENGINEERING CHEMISTRY PRODUCT RESEARCH AND DEVELOPMENT; ISSN 0196-4321; USA; DA. 1982; VOL. 21; NO 4; PP. 533-536; BIBL. 13 REF.Article

COMBINED EFFECTS OF SOLUTES AND FOOD PRESERVATIVES ON RATES OF INACTIVATION OF AND COLONY FORMATION BY HEATED SPORES AND VEGETATIVE CELLS OF MOLDSBEUCHAT LR.1981; APPL. ENVIRON. MICROBIOL.; ISSN 0099-2240; USA; DA. 1981; VOL. 41; NO 2; PP. 472-477; BIBL. 17 REF.Article

INFLUENCE OF POTASSIUM SORBATE AND SODIUM BENZOATE ON HEAT INACTIVATION OF ASPERGILLUS FLAVUS, PENICILLIUM PUBERULUM AND GEOTRICHUM CANDIDUMBEUCHAT LR.1981; J. FOOD PROT.; ISSN 0362-028X; USA; DA. 1981; VOL. 44; NO 6; PP. 450-454; BIBL. 16 REF.Article

CONVERSION OF PEANUT SHELLS AND ADDED NITROGEN TO PROTEIN BY TRICHODERMA VIRIDE.BEUCHAT LR.1977; UNIV. GEORGIA COLL. AGRIC. EXPER. STNS, RES. REP.; U.S.A.; DA. 1977; NO 240; PP. 1-7; BIBL. 12 REF.Serial Issue

FUNGAL FERMENTATION OF PEANUT PRESS CAKE.BEUCHAT LR.1976; ECON. BOT.; U.S.A.; DA. 1976; VOL. 30; NO 3; PP. 227-234; BIBL. 2 P.Article

SENSITIVITY OF VIBRIO PARAHAEMOLYTICUS, TO SPICES AND ORGANIC ACIDS. = SENSIBILITE DE V.P. AUX EPICES ET AUX ACIDES ORGANIQUESBEUCHAT LR.1976; J. FOOD SCI.; U.S.A.; DA. 1976; VOL. 41; NO 4; PP. 899-902; BIBL. 15 REF.Article

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