Contaminants and microorganisms in Dutch organic food products: a comparison with conventional products by Hoogenboom, L.A.P., Bokhorst, J.G., Northolt, M.D., van de Vijver, L.P.L., Broex, N.J.G., Mevius, D.J., Meijs, J.A.C., Van der Roest, J.

Get full text

The use of quantitative risk assessment in HACCP by Hoornstra, E., Northolt, M.D., Notermans, S., Barendsz, A.W.

Get full text

Detection, growth, and amine-producing capacity of lactobacilli in cheese by Joosten, H.M.L.J. (Netherlands Institute for Dairy Research (NIZO) The Netherlands), Northolt, M.D

Get full text

Ochratoxin A production by some fungal species in relation to water activity and temperature by Northolt, M.D, Egmond, H.P. van, Paulsch, W.E

Get full text

Patulin production by some fungal species in relation to water activity and temperature by Northolt, M.D, Van Egmond, H.P, Paulsch, W.E

Get full text

salt crystal liquefaction test--a simple method for testing the water activity of foods by Northolt, M.D, Heuvelman, C.J

Get full text

Penicillic acid production by some fungal species in relation to water activity and temperature by Northolt, M.D, Egmond, H.P. van, Paulsch, W.E

Get full text

Prevention of mold growth and toxin production through control of environmental conditions [Mycotoxins, fungi, agricultural products] by Northolt, Martin D, Bullerman, Lloyd B

Get full text

Differences Between Aspergillus flavus Strains in Growth and Aflatoxin B1 Production in Relation to Water Activity and Temperature by Northolt, M.D., Van Egmond, H.P., Paulsch, W.E.

Get full text

Studies on the estimation of the hygienic condition of frozen broiler chickens by van Schothorst, M., Northolt, M. D., Kampelmacher, E. H., Notermans, S.

Get full text