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Journal of Food Protection
|
August 26, 1998
Chemical dehairing of bovine skin to reduce pathogenic bacteria and bacteria of fecal origin
A Castillo, J S Dickson, R P Clayton, et al.
Journal of Food Protection
|
April 11, 2019
Effect of Film Oxygen Transmission Rate on Lean Color and Microbiological Characteristics of Vacuum-Packaged Beef Knuckles
J W Savell, D B Griffin, C W Dill, et al.
Journal of Food Protection
|
April 18, 2019
Microbiological Characteristics and Shelf Life of Corn Tortillas with and without Antimicrobial Agents
A Tellez-Giron, G R Acuff, C Vanderzant, et al.
Meat Science
|
November 8, 2011
Microbiological and sensory characteristics of beef loin steaks: Role of intramuscular fat
K K Correale, J W Savell, D B Griffin, et al.
Journal of Food Protection
|
April 10, 2019
Effects of Handling and Preparation of Turkey Products on the Survival of Campylobacter jejuni
G R Acuff, C Vanderzant, M O Hanna, et al.
Journal of Food Protection
|
February 25, 1999
Decontamination of beef carcass surface tissue by steam vacuuming alone and combined with hot water and lactic acid sprays
A Castillo, L M Lucia, K J Goodson, et al.
Meat Science
|
November 8, 2011
Spray-chilling and carcass decontamination systems using lactic and acetic acid
P L Hamby, J W Savell, G R Acuff, et al.
Meat Science
|
November 8, 2011
Microbiological and sensory characteristics of pork loin chops: Role of subcutaneous fat
G R Acuff, J W Savell, H R Cross, et al.
Meat Science
|
November 8, 2011
Microbiological and sensory characteristics of beef loin steaks: Role of subcutaneous fat
K K Correale, J W Savell, D B Griffin, et al.
Meat Science
|
November 8, 2011
Microbiological characteristics of precooked, vacuum-packaged uncured beef and pork
M L Anderson, J T Keeton, G R Acuff, et al.
Page
of 8
Search research articles
Search
Showing results (31-40 of 76) with videos related to
Sort By:
Page
of 8
Journal of Food Protection
|
August 26, 1998
Chemical dehairing of bovine skin to reduce pathogenic bacteria and bacteria of fecal origin
A Castillo, J S Dickson, R P Clayton, et al.
Journal of Food Protection
|
April 11, 2019
Effect of Film Oxygen Transmission Rate on Lean Color and Microbiological Characteristics of Vacuum-Packaged Beef Knuckles
J W Savell, D B Griffin, C W Dill, et al.
Journal of Food Protection
|
April 18, 2019
Microbiological Characteristics and Shelf Life of Corn Tortillas with and without Antimicrobial Agents
A Tellez-Giron, G R Acuff, C Vanderzant, et al.
Meat Science
|
November 8, 2011
Microbiological and sensory characteristics of beef loin steaks: Role of intramuscular fat
K K Correale, J W Savell, D B Griffin, et al.
Journal of Food Protection
|
April 10, 2019
Effects of Handling and Preparation of Turkey Products on the Survival of Campylobacter jejuni
G R Acuff, C Vanderzant, M O Hanna, et al.
Journal of Food Protection
|
February 25, 1999
Decontamination of beef carcass surface tissue by steam vacuuming alone and combined with hot water and lactic acid sprays
A Castillo, L M Lucia, K J Goodson, et al.
Meat Science
|
November 8, 2011
Spray-chilling and carcass decontamination systems using lactic and acetic acid
P L Hamby, J W Savell, G R Acuff, et al.
Meat Science
|
November 8, 2011
Microbiological and sensory characteristics of pork loin chops: Role of subcutaneous fat
G R Acuff, J W Savell, H R Cross, et al.
Meat Science
|
November 8, 2011
Microbiological and sensory characteristics of beef loin steaks: Role of subcutaneous fat
K K Correale, J W Savell, D B Griffin, et al.
Meat Science
|
November 8, 2011
Microbiological characteristics of precooked, vacuum-packaged uncured beef and pork
M L Anderson, J T Keeton, G R Acuff, et al.
Page
of 8