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Microbiological and chemical changes during storage of swordfish (Xiphias gladius) steaks in retail packages containing CO2 [carbon dioxide]-enriched atmospheres

Journal of food protection, 1982-11, Vol.45 (13), p.1197-1204

1982

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Prevalence of Campylobacter jejuni in turkey carcass processing and further processing of turkey products

Journal of food protection, 1986-09, Vol.49 (9), p.712-717

1986

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Development of Yersinia enterocolitica on raw and cooked beef and pork at different temperatures

Journal of food science, 1977-09, Vol.42 (5), p.1180-1184

1977

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Storage characteristics of fresh swordfish steaks stored in carbon dioxide-enriched controlled (flow-through) atmospheres

Journal of food protection, 1983-05, Vol.46 (5), p.434-440

1983

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Microbial flora of livers, kidneys and hearts from beef, pork and lamb: effects of refrigeration, freezing and thawing

Journal of food protection, 1982, Vol.45 (1), p.63-73

1982

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Effect of growth of individual meat bacteria on pH, color and odor of aseptically prepared vacuum-packaged round steaks

Journal of food protection, 1983-03, Vol.46 (3), p.216-221

1983

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Packaging of beef loin steaks in 75 percent 02 [oxygen] plus 25 percent CO2 [carbon dioxide]. I. Physical and sensory properties

Journal of food protection, 1981, Vol.44 (12), p.923-927

1981

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An incident of predominance of Leuconostoc sp. in vaccuum-packaged beef strip loins-sensory and microbial profile of streaks stored in O2-CO2-N2 [oxygen, carbon dioxide, nitrogen] atmospheres

Journal of food protection, 1981, Vol.44 (10), p.742-745

1981

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Effects of packaging methods on the microbial flora of livers and kidneys from beef or pork

Journal of food protection, 1982, Vol.45 (1), p.74-81

1982

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Isolation of Yersinia enterocolitica [Food contaminant] from pig tonsils

Journal of food protection, 1980, Vol.43 (1), p.23-25

1980

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Methods of chilling and packaging beef, pork and lamb variety meats for transoceanic shipment: Microbiological characteristics

Journal of food protection, 1985-09, Vol.48 (9), p.765-769

1985

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Changes in the natural microflora during incubation of fresh and processed human milks

Journal of food protection, 1982-07, Vol.45 (9), p.792-795

1982

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Microbial flora of vacuum packaged lamb with special reference to psychrotrophic, gram positive, catalase positive pleomorphic rods

Journal of food protection, 1977-02, Vol.40 (2), p.98-100

1977

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Characteristics of psychrotrophic, gram positive, catalase positive, pleomorphic coccoid rods from vacuum packaged wholesale cuts of beef

Journal of food protection, 1977-02, Vol.40 (2), p.94-97

1977

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Growth of selected bacteria in processed human milks [Microbial contamination]

Journal of food protection, 1982-01, Vol.45 (9), p.788-791

1982

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Storage Characteristics of Finfish Fillets (Archosargus probatocephalus) Packaged in Modified Gas Atmospheres Containing Carbon Dioxide

Journal of food protection, 1982-04, Vol.45 (5), p.440-445

1982

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Effects of handling and preparation of turkey products on the survival of Campylobacter jejuni

Journal of food protection, 1986-08, Vol.49 (8), p.627-631

1986

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Packaging of beef loin steaks in 75 percent 02 plus 25 percent CO2. II. Microbiological properties

Journal of food protection, 1981-12, Vol.44 (12), p.928-933

1981

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Inoculation of beef steaks with Lactobacillus species before vacuum packaging. I. Microbiological consideratons

Journal of food protection, 1980, Vol.43

1980

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Presence, Growth and Survival of Yersinia enterocolitica in Oysters, Shrimp and Crab

Journal of food protection, 1979-12, Vol.42 (12), p.974-981

1979

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Role of Hafnia alvei and a Lactobacillus Species in the Spoilage of Vacuum-Packaged Strip Loin Steaks

Journal of food protection, 1979-07, Vol.42 (7), p.569-571

1979

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Centralized packaging of beef loin steaks with different oxygen-barrier films: microbiological characteristics

Journal of food science, 1982-07, Vol.47 (4), p.1070-1079

1982

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Effect of degree of vacuum and length of storage on the miroflora of vacuum packaged beef wholesale cuts

Journal of food science, 1976, Vol.41 (4), p.738-742

1976

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Effect of Heating, Freezing, and pH on Yersinia enterocolitica -like Organisms From Meat

Journal of food protection, 1977-10, Vol.40 (10), p.689-692

1977

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Packaging of Beef Loin Steaks in 75% O2 plus 25% CO2. I. Physical and Sensory Properties

Journal of food protection, 1981-12, Vol.44 (12), p.923-927

1981

Volltextzugriff (PDF)

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Microbiological and chemical changes during storage of swordfish (Xiphias gladius) steaks in retail packages containing CO2 [carbon dioxide]-enriched atmospheres

Prevalence of Campylobacter jejuni in turkey carcass processing and further processing of turkey products

Development of Yersinia enterocolitica on raw and cooked beef and pork at different temperatures

Storage characteristics of fresh swordfish steaks stored in carbon dioxide-enriched controlled (flow-through) atmospheres

Microbial flora of livers, kidneys and hearts from beef, pork and lamb: effects of refrigeration, freezing and thawing

Effect of growth of individual meat bacteria on pH, color and odor of aseptically prepared vacuum-packaged round steaks

Packaging of beef loin steaks in 75 percent 02 [oxygen] plus 25 percent CO2 [carbon dioxide]. I. Physical and sensory properties

An incident of predominance of Leuconostoc sp. in vaccuum-packaged beef strip loins-sensory and microbial profile of streaks stored in O2-CO2-N2 [oxygen, carbon dioxide, nitrogen] atmospheres

Effects of packaging methods on the microbial flora of livers and kidneys from beef or pork

Isolation of Yersinia enterocolitica [Food contaminant] from pig tonsils

Methods of chilling and packaging beef, pork and lamb variety meats for transoceanic shipment: Microbiological characteristics

Changes in the natural microflora during incubation of fresh and processed human milks

Microbial flora of vacuum packaged lamb with special reference to psychrotrophic, gram positive, catalase positive pleomorphic rods

Characteristics of psychrotrophic, gram positive, catalase positive, pleomorphic coccoid rods from vacuum packaged wholesale cuts of beef

Growth of selected bacteria in processed human milks [Microbial contamination]

Storage Characteristics of Finfish Fillets (Archosargus probatocephalus) Packaged in Modified Gas Atmospheres Containing Carbon Dioxide

Effects of handling and preparation of turkey products on the survival of Campylobacter jejuni

Packaging of beef loin steaks in 75 percent 02 plus 25 percent CO2. II. Microbiological properties

Inoculation of beef steaks with Lactobacillus species before vacuum packaging. I. Microbiological consideratons

Presence, Growth and Survival of Yersinia enterocolitica in Oysters, Shrimp and Crab

Role of Hafnia alvei and a Lactobacillus Species in the Spoilage of Vacuum-Packaged Strip Loin Steaks

Centralized packaging of beef loin steaks with different oxygen-barrier films: microbiological characteristics

Effect of degree of vacuum and length of storage on the miroflora of vacuum packaged beef wholesale cuts

Effect of Heating, Freezing, and pH on Yersinia enterocolitica -like Organisms From Meat

Packaging of Beef Loin Steaks in 75% O2 plus 25% CO2. I. Physical and Sensory Properties

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