Landbrug og biologi
assays
2%
biopreservation
100%
biopreservatives
7%
cells
3%
cured meats
90%
Debaryomyces hansenii
88%
detection limit
5%
growth retardation
4%
ham
24%
inoculum
4%
malt extract
13%
meat extracts
7%
meat products
65%
microscopy
4%
molds (fungi)
62%
mycotoxins
5%
ochratoxin A
32%
Penicillium nordicum
46%
peptones
5%
relative humidity
4%
ripening
9%
salting
6%
sampling
3%
spore germination
5%
temperature
2%
water activity
5%
yeasts
3%
Medicin og biovidenskab
Fungi
57%
Germination
18%
Growth
25%
Health
6%
High Pressure Liquid Chromatography
10%
Humidity
14%
In Vitro Techniques
11%
Limit of Detection
13%
Meat
13%
Meat Products
90%
Microscopy
10%
Mycotoxins
16%
ochratoxin A
94%
Penicillium
17%
Peptones
18%
Pork Meat
34%
Spores
14%
Temperature
9%
Water
8%
Yeasts
10%