Mogens Jakobsen
Professor emeritus.
Microbiology and Fermentation
Rolighedsvej 26
1958 Frederiksberg C
1 - 1 ud af 1Pr. side: 10
- 1994
- Udgivet
Significance of yeasts and moulds occuring in maize dough fermentation for "kenkey" production
Jespersen, Lene, Halm, M., Kpodo, K. & Jakobsen, Mogens, 1994, I : International Journal of Food Microbiology. 24, 1-2, s. 239-248 10 s.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
ID: 4231969
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Gut microbiota in human adults with type 2 diabetes differs from non-diabetic adults
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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2644
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Wet heat treatment of Cronobacter sakazakii and detection of viable cells using RT-PCR and Propidium monoazide for distinction between dead and viable cells
Publikation: Bidrag til bog/antologi/rapport › Konferenceabstrakt i proceedings › Forskning
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1777
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Identification and pathogenic potential of Bacillus species occuring in high numbers during Khamirat-Al laban spontaneous fermentations
Publikation: Konferencebidrag › Poster › Forskning
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