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Items: 4

1.

Bilberry and bilberry press cake as sources of dietary fibre.

Aura AM, Holopainen-Mantila U, Sibakov J, Kössö T, Mokkila M, Kaisa P.

Food Nutr Res. 2015 Dec 11;59:28367. doi: 10.3402/fnr.v59.28367. eCollection 2015.

2.

Inhibition of growth of nonproteolytic Clostridium botulinum type B in sous vide cooked meat products is achieved by using thermal processing but not nisin.

Lindström M, Mokkila M, Skyttä E, Hyytiä-Trees E, Lähteenmäki L, Hielm S, Ahvenainen R, Korkeala H.

J Food Prot. 2001 Jun;64(6):838-44.

PMID:
11403135
3.

Safety evaluation of sous vide-processed products with respect to nonproteolytic Clostridium botulinum by use of challenge studies and predictive microbiological models.

Hyytiä-Trees E, Skyttä E, Mokkila M, Kinnunen A, Lindström M, Lähteenmäki L, Ahvenainen R, Korkeala H.

Appl Environ Microbiol. 2000 Jan;66(1):223-9.

4.

Predicted and observed growth and toxigenesis by Clostridium botulinum type E in vacuum-packaged fishery product challenge tests.

Hyytiä E, Hielm S, Mokkila M, Kinnunen A, Korkeala H.

Int J Food Microbiol. 1999 Mar 15;47(3):161-9.

PMID:
10359486

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