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	1.	The effect of previous growth conditions on the lag phase time of some foodborne pathogenic micro-organisms. [electronic resource] by Dufrenne, J Delfgou, E Ritmeester, W Notermans, S Producer: 19970417 In: International journal of food microbiology vol. 34 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Successful approach for detection of low numbers of enterotoxigenic Escherichia coli in minced meat by using the polymerase chain reaction. [electronic resource] by Wernars, K Delfgou, E Soentoro, P S Notermans, S Producer: 19911016 In: Applied and environmental microbiology vol. 57 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Home style frying of steak and meat products: Survival of Escherichia coli related to dynamic temperature profiles. [electronic resource] by Pesciaroli, M Chardon, J E Delfgou, E H M Kuijpers, A F A Wijnands, L M Evers, E G Producer: 20190613 In: International journal of food microbiology vol. 300 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	ICMSF methods study. XVII. An international comparative study of the direct plate and hydrophobic grid-membrane filter methods for enumeration of Escherichia coli in foods. International Commission on Microbiological Specifications for Foods. [electronic resource] by Sharpe, A N Rayman, M K Malik, N Beckers, H J Delfgou, E Christian, J H Eyles, M Dodsworth, P Nafziger, M Gibbs, P A Producer: 19870713 In: Canadian journal of microbiology vol. 33 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)