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R C Whiting

Showing results (1-10 of 25) with videos related to

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Critical Reviews in Food Science and Nutrition|November 1, 1995
Microbial modeling in foodsR C Whiting
Food Additives and Contaminants|January 5, 2002
Food-borne Listeria monocytogenes risk assessmentA D Hitchins, R C Whiting
International Journal of Food Microbiology|April 6, 2002
Modeling the lag phase of Listeria monocytogenesR C Whiting, L K Bagi
Journal of Food Protection|May 11, 2019
Effect of Headspace Oxygen Concentration on Growth and Toxin Production by Proteolytic Strains of Clostridium botulinumR C Whiting, K A Naftulin
International Journal of Food Microbiology|May 20, 1997
Development of a quantitative risk assessment model for Salmonella enteritidis in pasteurized liquid eggsR C Whiting, R L Buchanan
International Journal of Food Microbiology|April 29, 1997
Time-to-turbidity model for non-protective type B Clostridium botulinumR C Whiting, J C Oriente
International Journal of Food Microbiology|May 10, 2002
Variation among Escherichia coli O157:H7 strains relative to their growth, survival, thermal inactivation, and toxin production in brothR C Whiting, M H Golden
Meat Science|November 8, 2011
Effects of added connective tissues on the sensory and mechanical properties of restructured beef steaksE D Strange, R C Whiting
Journal of Food Protection|July 21, 2009
Development of a macrophage cell culture method to isolate and enrich Francisella tularensis from food matrices for subsequent detection by real-time PCRJ B Day, R C Whiting
Journal of Food Protection|November 26, 1998
Risk assessment: a means for linking HACCP plans and public healthR L Buchanan, R C Whiting
Pageof 3

Showing results (1-10 of 25) with videos related to

Sort By:
Pageof 3
Critical Reviews in Food Science and Nutrition|November 1, 1995
Microbial modeling in foodsR C Whiting
Food Additives and Contaminants|January 5, 2002
Food-borne Listeria monocytogenes risk assessmentA D Hitchins, R C Whiting
International Journal of Food Microbiology|April 6, 2002
Modeling the lag phase of Listeria monocytogenesR C Whiting, L K Bagi
Journal of Food Protection|May 11, 2019
Effect of Headspace Oxygen Concentration on Growth and Toxin Production by Proteolytic Strains of Clostridium botulinumR C Whiting, K A Naftulin
International Journal of Food Microbiology|May 20, 1997
Development of a quantitative risk assessment model for Salmonella enteritidis in pasteurized liquid eggsR C Whiting, R L Buchanan
International Journal of Food Microbiology|April 29, 1997
Time-to-turbidity model for non-protective type B Clostridium botulinumR C Whiting, J C Oriente
International Journal of Food Microbiology|May 10, 2002
Variation among Escherichia coli O157:H7 strains relative to their growth, survival, thermal inactivation, and toxin production in brothR C Whiting, M H Golden
Meat Science|November 8, 2011
Effects of added connective tissues on the sensory and mechanical properties of restructured beef steaksE D Strange, R C Whiting
Journal of Food Protection|July 21, 2009
Development of a macrophage cell culture method to isolate and enrich Francisella tularensis from food matrices for subsequent detection by real-time PCRJ B Day, R C Whiting
Journal of Food Protection|November 26, 1998
Risk assessment: a means for linking HACCP plans and public healthR L Buchanan, R C Whiting
Pageof 3