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Journal of Food Protection|March 7, 2019
Microbiology of Hot-Boned and Electrostimulated MeatA W KotulaJournal of Food Protection|March 7, 2019
Microbiology of Meats in a Hypobaric EnvironmentL Restaino, W M HillJournal of Food Protection|March 7, 2019
Microbial Spoilage of Mexican-Style SaucesF A Draughon, M Elahi, I E McCARTYJournal of Food Protection|February 23, 2019
Risk Characterization of Antibiotic Resistance in Bacteria Isolated from Backyard, Organic, and Regular Commercial EggsAlejandro Fenollar, Eva Doménech, María Antonia Ferrús, et al.Journal of Food Protection|February 24, 2019
Estimation of Tryptophan Content by Spectrophotometric Methods: Analysis of the Interaction Between Alpha-Ketoglutaric Acid and TryptophanN E Anderson, F M ClydesdaleJournal of Food Protection|February 24, 2019
A Perspective on Milk IntoleranceRobert S Katz, Elwood W SpeckmannJournal of Food Protection|February 24, 2019
Fouling of Heat Transfer Surfaces by Solutions of Egg AlbuminA C Ling, D B LundJournal of Food Protection|February 24, 2019
New Methods for Microbiological Analysis of FoodMillicent C Goldschmidt, Daniel Y C FungJournal of Food Protection|February 24, 2019
Evaluating Cheese-like Emulsions from Animal Blood Proteins and Whey Solids 1F W Knapp, R H Schmidt, W J Mauldin, et al.Journal of Food Protection|February 24, 2019
A Simple Method to Screen Fruit Juices and Concentrates for Heat-Resistant MoldD I Murdock, W S HatcherPageof 1,263