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Total aerobic and coliform counts in beef soy and chicken soy patties during refrigerated storage

Journal of food protection, 1977-02, Vol.40 (2), p.112-115

1977

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Evaluation of four ONPG tests for Enterobacteriaceae from human, animal and selected food sources

Journal of food protection, 1977-10, Vol.40 (10), p.709-711

1977

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Use of steam at subatmospheric pressure to cook poultry parts

Poultry science, 1973, Vol.52 (1), p.385-388

1973

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Swab and excised tissue sampling for total and Enterobacteriaceae counts of fresh and surface-frozen broiler skin [Carcasses, bacterial contamination]

Poultry science, 1976-11, Vol.55 (6), p.2405-2408

1976

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Relationship between fats in broiler finisher rations and fats in chiller water from broiler processing

Poultry science, 1973, Vol.52 (1), p.88-92

1973

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Bacterial counts and weight changes of broiler carcasses chilled commercially by water immersion and air-blast [Contamination]

Poultry science, 1975-01, Vol.54 (5), p.1452-1460

1975

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Spoilage odors in poultry meat produced by pigmented and nonpigmented Pseudomonas

Poultry science, 1975-01, Vol.54 (6), p.2001-2006

1975

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A HOT ACID TREATMENT FOR ELIMINATING SALMONELLA FROM CHICKEN MEAT

Journal of food protection, 1974-01, Vol.37 (5), p.237-239

1974

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Microbiological examination of ingredients of eastern-type turkey rolls

Poultry science, 1968-01, Vol.47 (5), p.1442-1447

1968

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Effect of chemically adjusted meat pH [hydrogen-ion concentration] and drying air velocity on some properties of dry sausage [Preservation]

Journal of milk and food technology, 1975-01, Vol.38 (12), p.764-768

1975

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Coliforms and Enterobacteriaceae isolates from selected foods

Journal of food protection, 1978-09, Vol.42 (9)

1978

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Comparison of Two Minikits (API and R-B) for Identification of Enterobacteriaceae Isolated from Poultry and Meat Products

Journal of food protection, 1978-02, Vol.41 (2), p.107-110

1978

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Coliforms and Enterobacteriaceae Isolates from Selected Foods

Journal of food protection, 1979-09, Vol.42 (9), p.712-714

1979

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Accuracy of Micro-ID for Identification of Salmonella and Other Enterobacteriaceae from Clinical and Food Sources

Journal of food protection, 1979-12, Vol.42 (12), p.942-945

1979

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2. Chilling Poultry Meat—A Literature Review

Poultry science, 1974-07, Vol.53 (4), p.1268-1281

1974

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Chilling poultry meat: A literature review

Poultry science, 1974, Vol.53

1974

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Recovery of Salmonellae from Broiler Carcasses by Direct Enrichment

Journal of food protection, 1978-07, Vol.41 (7), p.521-524

1978

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Recovering Low Levels of Various Salmonella Serotypes from Deep-frozen Broiler Carcasses by Direct Enrichment

Journal of food protection, 1979-08, Vol.42 (8), p.660-661

1979

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Comparative study of Micro-ID, Minitek and conventional methods with Enterobacteriaceae freshly isolated from foods

Journal of food protection, 1978-09, Vol.42 (9)

1978

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Effectiveness of Sampling Methods for Salmonella Detection on Processed Broilers

Journal of food protection, 1978-05, Vol.41 (5), p.341-343

1978

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Comparative Study of Micro-ID, Minitek and Conventional Methods with Enterobacteriaceae Freshly Isolated from Foods

Journal of food protection, 1979-09, Vol.42 (9), p.735-738

1979

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Growth and Production of Enterotoxin by Staphylococcus aureus S-6 in Soy Proteins and Soy-Supplemented Beef and Pork Sausage

Journal of food protection, 1978-10, Vol.41 (10), p.794-797

1978

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A Study of the Waste Wash Water from Egg Washing Machines

Poultry science, 1974-01, Vol.53 (1), p.191-197

1974

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Evaluation of succinic acid and heat to improve the microbio logical quality of poultry meat

Journal of food science, 1974, Vol.39 (5), p.985-987

1974

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Evaluation of succinic acid and heat to improve the microbiological quality of poultry meat

Journal of food science, 1974-09, Vol.39 (5), p.985-987

1974

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Total aerobic and coliform counts in beef soy and chicken soy patties during refrigerated storage

Evaluation of four ONPG tests for Enterobacteriaceae from human, animal and selected food sources

Use of steam at subatmospheric pressure to cook poultry parts

Swab and excised tissue sampling for total and Enterobacteriaceae counts of fresh and surface-frozen broiler skin [Carcasses, bacterial contamination]

Relationship between fats in broiler finisher rations and fats in chiller water from broiler processing

Bacterial counts and weight changes of broiler carcasses chilled commercially by water immersion and air-blast [Contamination]

Spoilage odors in poultry meat produced by pigmented and nonpigmented Pseudomonas

A HOT ACID TREATMENT FOR ELIMINATING SALMONELLA FROM CHICKEN MEAT

Microbiological examination of ingredients of eastern-type turkey rolls

Effect of chemically adjusted meat pH [hydrogen-ion concentration] and drying air velocity on some properties of dry sausage [Preservation]

Coliforms and Enterobacteriaceae isolates from selected foods

Comparison of Two Minikits (API and R-B) for Identification of Enterobacteriaceae Isolated from Poultry and Meat Products

Coliforms and Enterobacteriaceae Isolates from Selected Foods

Accuracy of Micro-ID for Identification of Salmonella and Other Enterobacteriaceae from Clinical and Food Sources

2. Chilling Poultry Meat—A Literature Review

Chilling poultry meat: A literature review

Recovery of Salmonellae from Broiler Carcasses by Direct Enrichment

Recovering Low Levels of Various Salmonella Serotypes from Deep-frozen Broiler Carcasses by Direct Enrichment

Comparative study of Micro-ID, Minitek and conventional methods with Enterobacteriaceae freshly isolated from foods

Effectiveness of Sampling Methods for Salmonella Detection on Processed Broilers

Comparative Study of Micro-ID, Minitek and Conventional Methods with Enterobacteriaceae Freshly Isolated from Foods

Growth and Production of Enterotoxin by Staphylococcus aureus S-6 in Soy Proteins and Soy-Supplemented Beef and Pork Sausage

A Study of the Waste Wash Water from Egg Washing Machines

Evaluation of succinic acid and heat to improve the microbio logical quality of poultry meat

Evaluation of succinic acid and heat to improve the microbiological quality of poultry meat

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