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Journal of Food Protection|March 15, 2019
Chemical and Biological Evaluation of Aflatoxin After Treatment with Sodium Hypochlorite, Sodium Hydroxide and Ammonium HydroxideFrances A Draughon, Ernest A ChildsJournal of Food Protection|March 15, 2019
Effects of Sodium Nitrite, Sodium Acid Pyrophosphate and Meat Formulation on Properties of Irradiated FrankfurtersR N Terrell, R L Swasdee, G C Smith, et al.Journal of Food Protection|March 15, 2019
Aflatoxin: Toxicity to Dairy Cattle and Occurrence in Milk and Milk Products - A ReviewRhona S Applebaum, Robert E Brackett, Dana W Wiseman, et al.Journal of Food Protection|March 15, 2019
Effect of Low Temperatures on Growth of Nonproteolytic Clostridium botulinum Types B and F and Proteolytic Type G in Crabmeat and Broth 1H M Solomon, D A Kautter, R K LyntJournal of Food Protection|March 15, 2019
Bacterial Content of Raw and Processed Human Milk 1E N Agel, B A Friend, C A Long, et al.Journal of Food Protection|March 15, 2019
Subpasteurization Heat Treatment to Inactivate Lipase and Control Bacterial Growth in Raw MilkG F Senyk, R R Zall, W F ShipeJournal of Food Protection|March 15, 2019
Sensitivity of Campylobacter jejuni to DryingMichael P Doyle, Debra J RomanJournal of Food Protection|March 15, 2019
Pyruvate as an Indicator of Quality in Grading Nonfat Dry Milk 1R T Marshall, Y H Lee, B L O'Brien, et al.Journal of Food Protection|March 15, 2019
Food Safety: Problems of the Past and Perspectives of the Future 1E M FosterJournal of Food Protection|March 15, 2019
Proteolytic Inactivation of Thermonuclease Activity of Staphylococcus aureus During Recovery from Thermal InjuryAnne E K Zayaitz, R A LedfordPageof 1,263