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Household food preparers' food-safety knowledge and practices following widely publicized outbreaks of foodborne illness

Journal of food protection, 1997-09, Vol.60 (9), p.1105-1109

1997

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Nutrition Knowledge of Teen-agers

The Journal of school health, 1984-02, Vol.54 (2), p.71-74

1984

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INCIDENCE OF SALMONELLAE IN DRESSED BROILER-FRYER CHICKENS

Applied microbiology, 1964-11, Vol.12 (6), p.492-495

WOODBURN, M

1964

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Educational materials in review

Journal of nutrition education, 1992-11, Vol.24 (6), p.327-328

Woodburn, Margy

1992

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Proper containers, processing time and temperature critical for home canning

Journal of food science, 1978-01, Vol.43 (1), p.iii-iv

1978

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Professional

Journal of nutrition education, 1990-03, Vol.22 (2), p.106-106

Woodburn, Margy

1990

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Purification and some chemical and physical properties of staphylococcal enterotoxin A

Biochemistry (Easton), 1972-02, Vol.11 (3), p.360-366

1972

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Relationships of temperature and sodium chloride concentration to the survival of Vibrio parahaemolyticus in broth and fish homogenate

Applied microbiology, 1972-02, Vol.23 (2), p.321-325

1972

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Nutrition-related characteristics of high school teachers and student performance

Journal of nutrition education, 1983-01, Vol.15 (3), p.99-104

1983

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Relationships of Temperature and Sodium Chloride Concentration to the Survival of Vibrio parahaemolyticus in Broth and Fish Homogenate1

Applied microbiology, 1972, Vol.23 (2), p.321-325

1972

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Production of staphylococcal enterotoxins A, B, and C in colloidal dispersions

Applied microbiology, 1973-05, Vol.25 (5), p.825-833

1973

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How to be really safe from food poisoning

Journal of nutrition education and behavior, 1993-07, Vol.25 (4), p.224C

1993

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pH of Oregon-Grown Figs and Their Acidification for Home-Canning 1

Journal of food protection, 1982-11, Vol.45 (13), p.1245-1247

Woodburn, Margy

1982

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Growth, sporulation, and germination of Clostridium perfringens in media of controlled water activity

Applied microbiology, 1969-11, Vol.18 (5), p.798-805

1969

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pH of Oregon-grown figs and their acidification for home-canning

Journal of food protection, 1982-11, Vol.45 (13), p.1245-1247

Woodburn, M

1982

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Sporulation of Clostridium perfringens in a modified medium and selected foods

Applied microbiology, 1967-07, Vol.15 (4), p.871-876

1967

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Production of Staphylococcal Enterotoxins A, B, and C in Colloidal Dispersions1

Applied microbiology, 1973, Vol.25 (5), p.825-833

1973

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Changing risk perceptions and food-handling practices of Oregon household food preparers

Journal of Consumer Studies & Home Economics, 1997-06, Vol.21 (2), p.117-130

1997

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Enterotoxin C 2 Production by S. aureus in Entree Salads

Journal of food science, 1983-01, Vol.48 (1), p.243-245

1983

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Staphylococcus aureus and Escherichia coli in nham (Thai-style fermented pork sausage)

International journal of food microbiology, 1990-05, Vol.10 (3), p.183-192

1990

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Linkages: Your Role in the World's Food Connection1989From Trade and Development Program802 Rhode Island Ave., N.E. Washington, DC 20018½″ VHS videocassette, 17 minutes, $12.00 plus program guide and study kit, $7.00

Journal of Nutrition Education, 1992, Vol.24 (6), p.327-328

Woodburn, Margy

1992

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Audiovisual program -- Linkages: Your Role in the World's Food Connection

Journal of Nutrition Education, 1992, Vol.24 (6), p.327

Woodburn, Margy

1992

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Contamination and Growth of Bacillus cereus and Clostridium perfringens in Mexican-Style Beans 1

Journal of food protection, 1982-05, Vol.45 (7), p.638-642

1982

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Books -- Food Irradiation: A technique for preserving and improving the safety of food

Journal of Nutrition Education, 1990, Vol.22 (2), p.106

Woodburn, Margy

1990

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Incidence of Salmonellae in Dressed Broiler-Fryer Chickens1

Applied microbiology, 1964-11, Vol.12 (6), p.492-495

Woodburn, Margy

1964

Volltextzugriff (PDF)

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Household food preparers' food-safety knowledge and practices following widely publicized outbreaks of foodborne illness

Nutrition Knowledge of Teen-agers

INCIDENCE OF SALMONELLAE IN DRESSED BROILER-FRYER CHICKENS

Educational materials in review

Proper containers, processing time and temperature critical for home canning

Professional

Purification and some chemical and physical properties of staphylococcal enterotoxin A

Relationships of temperature and sodium chloride concentration to the survival of Vibrio parahaemolyticus in broth and fish homogenate

Nutrition-related characteristics of high school teachers and student performance

Relationships of Temperature and Sodium Chloride Concentration to the Survival of Vibrio parahaemolyticus in Broth and Fish Homogenate1

Production of staphylococcal enterotoxins A, B, and C in colloidal dispersions

How to be really safe from food poisoning

pH of Oregon-Grown Figs and Their Acidification for Home-Canning 1

Growth, sporulation, and germination of Clostridium perfringens in media of controlled water activity

pH of Oregon-grown figs and their acidification for home-canning

Sporulation of Clostridium perfringens in a modified medium and selected foods

Production of Staphylococcal Enterotoxins A, B, and C in Colloidal Dispersions1

Changing risk perceptions and food-handling practices of Oregon household food preparers

Enterotoxin C 2 Production by S. aureus in Entree Salads

Staphylococcus aureus and Escherichia coli in nham (Thai-style fermented pork sausage)

Linkages: Your Role in the World's Food Connection1989From Trade and Development Program802 Rhode Island Ave., N.E. Washington, DC 20018½″ VHS videocassette, 17 minutes, $12.00 plus program guide and study kit, $7.00

Audiovisual program -- Linkages: Your Role in the World's Food Connection

Contamination and Growth of Bacillus cereus and Clostridium perfringens in Mexican-Style Beans 1

Books -- Food Irradiation: A technique for preserving and improving the safety of food

Incidence of Salmonellae in Dressed Broiler-Fryer Chickens1

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