Effects of Diacetyl and Carbon Dioxide on Spoilage Microflora in Ground Beef

By Williams-Campbell Anisha M.   Jay James M.  

Journal of Food Protection, Vol. 65, Iss. 3, 2002-03 ,pp. : 523-527

International Association for Food Protection

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Comparison of EDTA and Apo-Lactoferrin with Lysozyme on the Growth of Foodborne Pathogenic and Spoilage Bacteria

By Payne K. D.   Oliver S. P.   Davidson P. M.  

Journal of Food Protection, Vol. 57, Iss. 1, 1994-01 ,pp. : 62-65

International Association for Food Protection

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Vitamin Stability and Growth of Psychrotrophic Bacteria in Refrigerated Raw Milk Acidified with Carbon Dioxide

By Sierra Isabel   Prodanov Marin   Calvo Marta   Olano Agustin   Vidal-Valverde Concepcion  

Journal of Food Protection, Vol. 59, Iss. 12, 1996-12 ,pp. : 1305-1310

International Association for Food Protection

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Effect of Dissolved Carbon Dioxide on Thermal Inactivation of Microorganisms in Milk

By Loss C. R.   Hotchkiss J. H.  

Journal of Food Protection, Vol. 65, Iss. 12, 2002-12 ,pp. : 1924-1929

International Association for Food Protection

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Antimicrobial Packaging To Retard the Growth of Spoilage Bacteria and To Reduce the Release of Volatile Metabolites in Meat Stored under Vacuum at 1°C

By Ferrocino Ilario   La Storia Antonietta   Torrieri Elena   Musso Salvatore Spagna   Mauriello Gianluigi   Villani Francesco   Ercolini Danilo  

Journal of Food Protection, Vol. 76, Iss. 1, 2013-01 ,pp. : 52-58

International Association for Food Protection

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