Growth of Salmonella enteritidis in artificially contaminated hens' shell eggs von Clay, C. E., Board, R. G.

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Persistence of contamination of hens' egg albumen in vitro with Salmonella serotypes von Lock, J. L., Board, R. G.

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The influence of temperature on the behaviour of mixed bacterial contamination of the shell membrane of the hen's egg von Dolman, J., Board, R. G.

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Microbial and physicochemical attributes of minced lamb: sources of contamination with pseudomonads von Drosinos, E.H., Board, R.G.

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The fate of Salmonella enteritidis PT4 in home-made mayonnaise prepared from artificially inoculated eggs von Lock, J.L., Board, R.G.

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Evaluation of healable epoxy matrices as covalent adaptive networks in uniaxial compression von Gargiuli, JF, Board, RG, Shaffer, MSP, Hamerton, I

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The fate of Salmonella enteritidis PT4 in deliberately infected commercial mayonnaise von Lock, J.L., Board, R.G.

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The influence of acidulants and oils on autosterilization of home-made mayonnaise von Lock, J.L., Board, R.G.

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Review: Fate of pathogens in home-made mayonnaise and related products von Radford, S.A., Board, R.G.

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A Taxonomic Study of Staphylococcus spp. Isolated from Fermented Sausages von SEAGER, M.S., BANKS, J.G., BLACKBURN, C. de W., BOARD, R.G.

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The yeasts of British fresh sausage and minced beef von DALTON, H. K, BOARD, R. G, DAVENPORT, R. R

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The Val34Leu polymorphism in the A subunit of coagulation factor XIII contributes to the large normal range in activity and demonstrates that the activation peptide plays a role in... von KANGSADALAMPAI, S, BOARD, P. G

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Attributes of microbial associations of meat growing as xenic batch cultures in a meat juice at 4 °C von Drosinos, E.H., Board, R.G.

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Magnetotactic bacteria are widely distributed in sediments in the U.K von Sparks, N.H.C., Courtaux, L., Mann, S., Board, R.G.

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Influence of spoilage flora and temperature on growth of Staphylococcus aureus in turkey meat von Yang, X, Board, R.G, Mead, G.C

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Attributes of microbial associations of meat growing as xenic batch cultures in a meat juice at 4 degrees C von Drosinos, E.H. (Bath Univ. (United Kingdom). School of Biology and Biochemistry), Board, R.G

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Porosity of the Avian Eggshell von BOARD, R. G., SCOTT, V. D.

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Observations on the mode of bacterial infection of hens' eggs von Lock, Jane L., Dolman, Jayne, Board, R.G.

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The incidence and level of contamination of British fresh sausages and ingredients with salmonellas von Banks, J. G., Board, R. G.

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Crystal orientation in the shell of the domestic fowl: an electron diffraction study von Perrott, H R, Scott, V D, Board, R G

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