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Potential for growth of nonproteolytic types of Clostridium botulinum in pasteurized restructured meat products: a review

Journal of food protection, 1985-03, Vol.48 (3), p.265-276

1985

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Application of bioluminescence to rapid determination of microbial levels in ground beef

Journal of food protection, 1985-04, Vol.48 (4), p.334-345

1985

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Distribution of coliphages in various foods

Journal of food protection, 1986-12, Vol.49 (12), p.944-951

1986

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Recovery of Yersinia enterocolitica from surfaces of inoculated [beef] hearts and livers [Food contamination]

Journal of food protection, 1980-09, Vol.43 (9), p.706-708

1980

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Characterization of coliphages recovered from foods according to temperature of infectivity

Journal of food protection, 1986-12, Vol.49 (12), p.952-954

1986

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Gangliosides and growth factor receptor regulation

Biochemical Society transactions, 1999-08, Vol.27 (4), p.415-422

1999

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A comparison of brined and unbrined paired broiler carcass-halves for tenderness

Poultry science, 1982-04, Vol.61 (4), p.716-718

1982

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Microflora recovered from foods on violet red bile agar with and without glucose and incubated at different temperatures [Fresh and frozen foods, meats]

Journal of food protection, 1982-08, Vol.45 (10), p.948-952

1982

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Microbiological evaluation of selected delicatessen meats from retail supermarkets

Journal of food protection, 1980-01, Vol.43 (7), p.530-534

1980

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Microbiological characteristics of beef tongues and livers as affected by temperature-abuse and packaging systems

Journal of food protection, 1982-04, Vol.45 (6), p.527-533

1982

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Microbiological comparison of hot-boned and conventionally processed beef plate cuts during extended storage

Journal of food protection, 1982-05, Vol.45 (7), p.607-614

1982

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Effect of subjective condition of beef quarters on the microbiology and storage stability of vacuum-packaged clods and ground beef patties

Journal of food protection, 1984-06, Vol.47 (6), p.449-452

1984

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Microwave versus water-bath precooking of turkey rolls

Poultry science, 1976-01, Vol.55 (4), p.1549-1553

1976

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Storage stability of hard-cooked eggs [Bacteriological and organoleptic quality]

Poultry science, 1974-07, Vol.53 (4), p.1415-1420

1974

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Effect of Stored Pre-Poured Plates on Microbial Enumeration Using the Surface Plate Method

Journal of food protection, 1980-08, Vol.43 (8), p.592-595

1980

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Quality changes during frozen storage of smoked broilers [Smoked poultry]

Poultry science, 1981-01, Vol.60 (11), p.2463-2465

1981

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Identification of bacteria isolated from fresh and temperature abused variety meats

Journal of food protection, 1982-01, Vol.45 (7), p.650-654

1982

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Fate of Salmonella newport and Salmonella typhimurium inoculated into summer sausage [Fermented meat products]

Journal of food protection, 1981-07, Vol.44 (7), p.527-530

1981

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Changes in the microbiological and shelf-life characteristics of beef tongues and livers following transcontinental and transoceanic shipment

Meat science, 1982-09, Vol.7 (2), p.81-91

1982

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The effect of water soaking, brining and cooking procedure on tenderness of broilers

Poultry science, 1976-01, Vol.55 (4), p.1494-1497

1976

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Survey of microflora on the top surface of vended canned drinks

Journal of food protection, 1977-01, Vol.40 (8), p.558-559

1977

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Sensory and microbiological evaluation of smoked Cornish game hens [Consumer preference, processing]

Poultry science, 1975-01, Vol.54 (6), p.1942-1945

1975

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Processing factors affecting yields and meat quality of smoked Bobwhite quail

Poultry science, 1979-01, Vol.58 (6), p.1498-1503

1979

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Effect of salt brining and cooking procedure on tenderness and microbiology of smoked Cornish game hens

Poultry science, 1976-03, Vol.55 (2), p.761-764

1976

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Microbiological and sensory evaluation of a dehydrated turkey meat product

Poultry science, 1975-01, Vol.54 (1), p.91-95

1975

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Potential for growth of nonproteolytic types of Clostridium botulinum in pasteurized restructured meat products: a review

Application of bioluminescence to rapid determination of microbial levels in ground beef

Distribution of coliphages in various foods

Recovery of Yersinia enterocolitica from surfaces of inoculated [beef] hearts and livers [Food contamination]

Characterization of coliphages recovered from foods according to temperature of infectivity

Gangliosides and growth factor receptor regulation

A comparison of brined and unbrined paired broiler carcass-halves for tenderness

Microflora recovered from foods on violet red bile agar with and without glucose and incubated at different temperatures [Fresh and frozen foods, meats]

Microbiological evaluation of selected delicatessen meats from retail supermarkets

Microbiological characteristics of beef tongues and livers as affected by temperature-abuse and packaging systems

Microbiological comparison of hot-boned and conventionally processed beef plate cuts during extended storage

Effect of subjective condition of beef quarters on the microbiology and storage stability of vacuum-packaged clods and ground beef patties

Microwave versus water-bath precooking of turkey rolls

Storage stability of hard-cooked eggs [Bacteriological and organoleptic quality]

Effect of Stored Pre-Poured Plates on Microbial Enumeration Using the Surface Plate Method

Quality changes during frozen storage of smoked broilers [Smoked poultry]

Identification of bacteria isolated from fresh and temperature abused variety meats

Fate of Salmonella newport and Salmonella typhimurium inoculated into summer sausage [Fermented meat products]

Changes in the microbiological and shelf-life characteristics of beef tongues and livers following transcontinental and transoceanic shipment

The effect of water soaking, brining and cooking procedure on tenderness of broilers

Survey of microflora on the top surface of vended canned drinks

Sensory and microbiological evaluation of smoked Cornish game hens [Consumer preference, processing]

Processing factors affecting yields and meat quality of smoked Bobwhite quail

Effect of salt brining and cooking procedure on tenderness and microbiology of smoked Cornish game hens

Microbiological and sensory evaluation of a dehydrated turkey meat product

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