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Journal of Food Protection|February 10, 2019
Differences Between Aspergillus flavus Strains in Growth and Aflatoxin B1 Production in Relation to Water Activity and TemperatureM D Northolt, H P van Egmond, W E PaulschJournal of Food Protection|February 10, 2019
Cook/Chill Foodservice Systems: Temperature Histories of a Cooked Ground Beef Product During the Chilling Process 1Janel Rollin, M Eileen MatthewsJournal of Food Protection|February 10, 2019
A Bacteriological Survey of Raw Ground Beef 1James F Foster, James L Fowler, Warren C LadigesJournal of Food Protection|February 10, 2019
Microtiter Technique for Enumeration of Mesophiles, Psychrotrophs, and Coliforms in Raw and Pasteurized MilkIvàn A Casas, Nelson León, Pedro IzquierdoJournal of Food Protection|February 10, 2019
Trends in Foodborne Salmonellosis Outbreaks: 1963-1975Mitchell L Cohen, Paul A BlakeJournal of Food Protection|February 10, 2019
Microflora of Retail Fluid Milk Products 1F T Jones, B E LangloisJournal of Food Protection|February 10, 2019
A Study of Coagulase-Positive Staphylococci in Salami Before FermentationM M Pullen, C A GenigeorgisJournal of Food Protection|February 10, 2019
Enumeration and Identity of Lactobacilli in Dietary Products 1S E Gilliland, M L SpeckJournal of Food Protection|February 10, 2019
Satellite Food Service System: Time and Temperature and Microbiological and Sensory Quality of Precooked Frozen Hamburger Patties 1M L Cremer, J R ChipleyJournal of Food Protection|February 10, 2019
Dry Heat Destruction of Spores on Metal Surfaces and on Potatoes During BakingElliot Rank, Irving J PflugPageof 1,264