Survival of hepatitis A virus on modified atmosphere-packaged (MAP) lettuce

By Bidawid S.   Farber J.M.   Sattar S.A.  

Food Microbiology, Vol. 18, Iss. 1, 2001-02 ,pp. : 95-102

Elsevier

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Ability of -tocopherol, taurine and rosemary, in combination with vitamin C, to increase the oxidative stability of beef steaks packaged in modified atmosphere

By Djenane D.   Sanchez-Escalante A.   Beltran J.A.   Roncales P.  

Food Chemistry, Vol. 76, Iss. 4, 2002-04 ,pp. : 407-415

Elsevier

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Competitive inhibition of Clostridium botulinum type E by Bacillus species in a value-added seafood product packaged under a modified atmosphere

By Lyver A.   Smith J.P.   Austin J.   Blanchfield B.  

Food Research International, Vol. 31, Iss. 4, 1998-05 ,pp. : 311-319

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Monitoring of the quality of modified atmosphere packaged broiler chicken cuts stored in different temperature conditions. A. Time-temperature indicators as quality-indicating tools

By Smolander M.   Alakomi H.-L.   Ritvanen T.   Vainionpaa J.   Ahvenainen R.  

Food Control, Vol. 15, Iss. 3, 2004-04 ,pp. : 217-229

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Isolation and enumeration of Bacillus cereus from foods on a novel chromogenic plating medium

By Peng H.   Ford V.   Frampton E.W.   Restaino L.   Shelef L.A.   Spitz H.  

Food Microbiology, Vol. 18, Iss. 3, 2001-06 ,pp. : 231-238

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