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Journal of Food Protection|January 22, 2000
Content of biogenic amines in table olivesP García-García, M Brenes-Balbuena, D Hornero-Méndez, et al.Journal of Food Protection|June 26, 1999
Reduction of Escherichia coli O157:H7 and Salmonella typhimurium on beef carcass surfaces using acidified sodium chloriteA Castillo, L M Lucia, G K Kemp, et al.Journal of Food Protection|June 26, 1999
Effects of antioxidants and gamma irradiation on the shelf life of beef pattiesJ W Lee, H S Yook, S A Kim, et al.Journal of Food Protection|June 26, 1999
Identification of inadequately cleaned equipment used in a sheep carcass-breaking processC O Gill, L P Baker, T JonesJournal of Food Protection|June 26, 1999
An oligonucleotide-ligation assay for the differentiation between Cyclospora and Eimeria spp. polymerase chain reaction amplification productsK C Jinneman, J H Wetherington, W E Hill, et al.Journal of Food Protection|June 26, 1999
Evaluation of a fluorodensitometric method for analysis of ergosterol as a fungal marker in compound feedsJ D Bailly, P Le Bars, A Pietri, et al.Journal of Food Protection|June 26, 1999
Limitations of molecular biological techniques for assessing the virological safety of foodsG P RichardsJournal of Food Protection|January 1, 1997
Antimicrobial activity of sulfur compounds derived from cabbageK H Kyung, H P FlemingJournal of Food Protection|August 24, 1999
Influence of guar gum on the thermal stability of Listeria innocua, Listeria monocytogenes, and gamma-glutamyl transpeptidase during high-temperature short-time pasteurization of bovine milkP Piyasena, R C McKellarJournal of Food Protection|August 24, 1999
Stability of deoxynivalenol in heat-treated foodsC E Wolf-Hall, M A Hanna, L B BullermanPageof 1,264