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Journal of Food Protection|March 13, 2019
Improved Bactericidal Efficiency of an Acidic Quaternary Ammonium Compound with Increasing TemperatureC D Freke, D HaggieJournal of Food Protection|March 13, 2019
Food Safety Evaluation: Acute Oral and Dermal Effects of the Algae Scenedesmus acutus and Spirulina platensis on Albino RatsM K Krishnakumari, H P Ramesh, L V VenkataramanJournal of Food Protection|March 13, 2019
Packaging of Beef Loin Steaks in 75% O2 plus 25% CO2. I. Physical and Sensory PropertiesJ W Savell, G C Smith, M O Hanna, et al.Journal of Food Protection|March 13, 2019
Reduction of Salmonella Excretion into Drinking Water Following Treatment of Chicks with Nurmi CultureA Stersky, B Blanchfield, C Thacker, et al.Journal of Food Protection|March 13, 2019
Use of Nitrite and Nitrite-Sparing Agents in Meats: A ReviewN G Marriott, R V Lechowich, M D PiersonJournal of Food Protection|March 13, 2019
Variation in Counts, Enterotoxin Levels and TNase in Swiss-Type Cheese Contaminated with Staphylococcus aureusE Todd, R Szabo, H Robern, et al.Journal of Food Protection|March 13, 2019
Properties of Commercial Flavored Frozen YogurtsFrank V KosikowskiJournal of Food Protection|March 13, 2019
Rapid Detection of Bacterial Content in Cereal Grain Products by Automated Impedance MeasurementsK M SorrellsJournal of Food Protection|March 13, 2019
Microbiological Quality of Pasta Products Sold in CanadaM K Rayman, K F Weiss, G W Riedel, et al.Journal of Food Protection|March 13, 2019
Sensory and Microbial Profile of Steaks Stored in O2-CO2-N2 AtmospheresJ W Savell, M O Hanna, C Vanderzant, et al.Pageof 1,263