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Journal of Food Protection|March 15, 2019
Effect of Sodium Chloride Concentration, Water Activity, Fermentation Method and Drying Time on the Viability of Trichinella spiralis in Genoa SalamiA B Childers, R N Terrell, T M Craig, et al.Journal of Food Protection|March 15, 2019
Inhibition of Clostridium botulinum Types A and E Toxin Formation by Sodium Nitrite and Sodium Chloride in Hot-Process (Smoked) SalmonG A Pelroy, M W Eklund, R N Paranjpye, et al.Journal of Food Protection|March 15, 2019
Differentiation and Enumeration of Somatic Cells in Goat MilkA M Dulin, M J Paape, W P WerginJournal of Food Protection|March 15, 2019
Time-Temperature Survey of Hawaiian-Style FoodsFrank L Bryan, Harold Matsuura, Mitsuto Sugi, et al.Journal of Food Protection|March 15, 2019
Nurmi Concept for Preventing Infection of Chicks by Salmonella: Comparison of Fecal Suspensions and Fecal Cultures Administered into the Crop and in Drinking WaterB Blanchfield, M A Gardiner, H PivnickJournal of Food Protection|March 15, 2019
Determination of Aerobic Plate and Yeast and Mold Counts in Foods Using an Automated Hydrophobic Grid-Membrane Filter TechniqueM H Brodsky, P Entis, M P Entis, et al.Journal of Food Protection|March 15, 2019
False-Positive Reactions in the Immunoprecipitation Test for Meat IdentificationI R Tizard, N A Fish, F CaoiliJournal of Food Protection|March 15, 2019
Effect of Added Wheat Gluten and Mixing Time on Physical and Sensory Properties of Spent Fowl Restructured SteaksS C Seideman, P R Durland, N M Quenzer, et al.Journal of Food Protection|March 15, 2019
Psychrotrophic Bacteria Reduce Cheese Yield 1C L Hicks, M Allauddin, B E Langlois, et al.Journal of Food Protection|March 15, 2019
Potential Implication of the Freezing Point Depression by Enzymatic Hydrolysis of Lactose in Milk 1I J Jeon, R BassettePageof 1,263