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Journal of Food Protection|August 16, 2019
Dynamic Changes in Biogenic Amine Content in the Traditional Brewing Process of Soy SauceJia Li, Haizhi Huang, Wei Feng, et al.Journal of Food Protection|February 28, 2019
Effects of Lactobacillus plantarum, Pediococcus acidilactici, and Pediococcus pentosaceus on the Growth of Listeria monocytogenes and Salmonella on Alfalfa SproutsFranca Rossi, Amanda LathropJournal of Food Protection|February 28, 2019
Survival and Growth of Wild-Type and rpoS-Deficient Salmonella Newport Strains in Soil Extracts Prepared with Heat-Treated Poultry PelletsManoj K Shah, Rhodel Bradshaw, Esmond Nyarko, et al.Journal of Food Protection|March 1, 2019
Influence of Continuous Versus Intermittent Tumbling on Brine (Salt, Sugar and Nitrite) Diffusion in Porcine Tissue 1H W Ockerman, C S OrganisciakJournal of Food Protection|March 1, 2019
Accuracy of Menus in Foodservice EstablishmentsBailus Walker, Joseph Nuzzi, Robert N BeckJournal of Food Protection|March 1, 2019
Significance of Abuse Chemical Contamination of Returnable Dairy Containers: Sensory and Extraction StudiesJohn M GasawayJournal of Food Protection|March 1, 2019
Comparing Three Methods for Counting Raw-Milk Pour Plates 1J A Wesley, B E Langlois, J O'LearyJournal of Food Protection|March 1, 2019
Comparative Study of Micro-ID, Minitek and Conventional Methods with Enterobacteriaceae Freshly Isolated from FoodsN A Cox, A J Mercuri, M O Carson, et al.Journal of Food Protection|March 1, 2019
Potassium Sorbate as a Fungistatic Agent In Country Ham ProcessingJ D Baldock, P R Frank, Paul P Graham, et al.Pageof 1,263