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Consumer practices and prevalence of Campylobacter, Salmonella and norovirus in kitchens from six European countries.
Int J Food Microbiol. 2021 Jun 2;347:109172. doi: 10.1016/j.ijfoodmicro.2021.109172. Epub 2021 Mar 26.
Int J Food Microbiol. 2021.
PMID: 33812164
Free article.
Microbiological risk assessment: a new approach to food safety control.
Voysey PA, Brown M.
Voysey PA, et al.
Int J Food Microbiol. 2000 Jul 15;58(3):173-9. doi: 10.1016/s0168-1605(00)00271-3.
Int J Food Microbiol. 2000.
PMID: 10939267
Item in Clipboard
Yeast spoilage of bakery products and ingredients.
Legan JD, Voysey PA.
Legan JD, et al. Among authors: voysey pa.
J Appl Bacteriol. 1991 May;70(5):361-71. doi: 10.1111/j.1365-2672.1991.tb02950.x.
J Appl Bacteriol. 1991.
PMID: 1874683
Review.
No abstract available.
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Early detection of spoilage moulds in bread using volatile production patterns and quantitative enzyme assays.
Keshri G, Voysey P, Magan N.
Keshri G, et al. Among authors: voysey p.
J Appl Microbiol. 2002;92(1):165-72. doi: 10.1046/j.1365-2672.2002.01515.x.
J Appl Microbiol. 2002.
PMID: 11849341
Free article.
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Use of an electronic nose for the early detection and differentiation between spoilage fungi.
Keshri G, Magan N, Voysey P.
Keshri G, et al. Among authors: voysey p.
Lett Appl Microbiol. 1998 Nov;27(5):261-4. doi: 10.1046/j.1472-765x.1998.t01-10-00449.x.
Lett Appl Microbiol. 1998.
PMID: 9830141
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