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Journal of Food Protection|March 15, 2019
Psychophysical Relationships Between Perceived Sweetness and Color in Cherry-Flavored BeveragesJ L Johnson, E Dzendolet, R Damon, et al.Journal of Food Protection|March 15, 2019
Modification of the Processing Method for Home-Preservation of Tomato JuiceJ L Collins, Y Che Man, F A Draughon, et al.Journal of Food Protection|March 15, 2019
Formation of Lysino-Alanine in Alkaline Extracts of Chicken ProteinR A Lawrence, P JelenJournal of Food Protection|March 15, 2019
Microflora Recovered from Foods on Violet Red Bile Agar with and without Glucose and Incubated at Different Temperatures 1J L Oblinger, J E Kennedy, D M LangstonJournal of Food Protection|March 15, 2019
Sensory Qualities of Canned Peaches and Pears as Affected by Thermal Process, Sorbate and BenzoateL R Beuchat, E K HeatonJournal of Food Protection|March 15, 2019
Physical, Chemical and Biological Degradation of Mycotoxins in Foods and Agricultural CommoditiesM P Doyle, R S Applebaum, R E Brackett, et al.Journal of Food Protection|March 15, 2019
Inhibition of Clostridium botulinum Types A and E Toxin Production by Liquid Smoke and NaCl in Hot-Process Smoke-Flavored FishM W Eklund, G A Pelroy, R Paranjpye, et al.Journal of Food Protection|March 15, 2019
Cheese Slurry in the Acceleration of Cephalotyre "Ras" Cheese RipeningA A Abdel Baky, A M Elf Ak, A M Rabie, et al.Journal of Food Protection|March 15, 2019
Acid Tolerant Microorganisms Involved in the Spoilage of Salad DressingsR B Smittle, R S FlowersJournal of Food Protection|March 15, 2019
Preventing Growth of Potentially Toxic Molds Using Antifungal Agents 1Lisa L Ray, Lloyd B BullermanPageof 1,263