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L C Blankenship

Showing results (1-10 of 41) with videos related to

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Applied and Environmental Microbiology|June 1, 1978
Survival of a Salmonella typhimurium experimental contaminant during cooking of beef roastsL C Blankenship
Journal of Food Protection|March 7, 2019
Some Characteristics of Acid Injury and Recovery of Salmonella bareilly in a Model SystemL C Blankenship
Canadian Journal of Microbiology|October 1, 1971
A disulfide reductase in spores of Bacillus cereus TL C Blankenship, J R Mencher
Applied and Environmental Microbiology|July 1, 1982
Campylobacter jejuni survival in chicken meat as a function of temperatureL C Blankenship, S E Craven
Journal of Food Protection|April 18, 2019
Methods for Detecting Processing Temperatures of Previously Cooked Meat and Poultry Products - A ReviewW E Townsend, L C Blankenship
Applied and Environmental Microbiology|August 1, 1985
Activation and injury of Clostridium perfringens spores by alcoholsS E Craven, L C Blankenship
Canadian Journal of Microbiology|July 1, 1982
Effect of purine derivatives, papaverine hydrochloride, and imidazole on enterotoxin formation by Clostridium perfringens type AS E Craven, L C Blankenship
Canadian Journal of Microbiology|September 1, 1987
Changes in the hydrophobic characteristics of Clostridium perfringens spores and spore coats by heatS E Craven, L C Blankenship
Journal of Food Protection|March 28, 2019
Increased Heat Resistance of Salmonellae in Beef with Added Soy ProteinsS E Craven, L C Blankenship
Biochimica Et Biophysica Acta|January 1, 1971
Enhancement of Bacillus cereus spore lytic enzyme by a heat-labile non-dialyzable factor in spore extractsJ R Mencher, L C Blankenship
Pageof 5

Showing results (1-10 of 41) with videos related to

Sort By:
Pageof 5
Applied and Environmental Microbiology|June 1, 1978
Survival of a Salmonella typhimurium experimental contaminant during cooking of beef roastsL C Blankenship
Journal of Food Protection|March 7, 2019
Some Characteristics of Acid Injury and Recovery of Salmonella bareilly in a Model SystemL C Blankenship
Canadian Journal of Microbiology|October 1, 1971
A disulfide reductase in spores of Bacillus cereus TL C Blankenship, J R Mencher
Applied and Environmental Microbiology|July 1, 1982
Campylobacter jejuni survival in chicken meat as a function of temperatureL C Blankenship, S E Craven
Journal of Food Protection|April 18, 2019
Methods for Detecting Processing Temperatures of Previously Cooked Meat and Poultry Products - A ReviewW E Townsend, L C Blankenship
Applied and Environmental Microbiology|August 1, 1985
Activation and injury of Clostridium perfringens spores by alcoholsS E Craven, L C Blankenship
Canadian Journal of Microbiology|July 1, 1982
Effect of purine derivatives, papaverine hydrochloride, and imidazole on enterotoxin formation by Clostridium perfringens type AS E Craven, L C Blankenship
Canadian Journal of Microbiology|September 1, 1987
Changes in the hydrophobic characteristics of Clostridium perfringens spores and spore coats by heatS E Craven, L C Blankenship
Journal of Food Protection|March 28, 2019
Increased Heat Resistance of Salmonellae in Beef with Added Soy ProteinsS E Craven, L C Blankenship
Biochimica Et Biophysica Acta|January 1, 1971
Enhancement of Bacillus cereus spore lytic enzyme by a heat-labile non-dialyzable factor in spore extractsJ R Mencher, L C Blankenship
Pageof 5