Related content

Survival of Salmonella in Processed Chicken Products during Frozen Storage

By Dominguez Silvia A.   Schaffner Donald W.  

Journal of Food Protection, Vol. 72, Iss. 10, 2009-10 ,pp. : 2088-2092

International Association for Food Protection

Access to resources Recommend Favorite

Validation of a Predictive Model for Survival and Growth of Salmonella Typhimurium DT104 on Chicken Skin for Extrapolation to a Previous History of Frozen Storage

By Oscar T. P.  

Journal of Food Protection, Vol. 76, Iss. 6, 2013-06 ,pp. : 1035-1040

International Association for Food Protection

Access to resources Recommend Favorite

Survival of Escherichia coli O157:H7 during Storage in Pressure-Treated Orange Juice

By Linton M.   McClements J. M. J.   Patterson M. F.  

Journal of Food Protection, Vol. 62, Iss. 9, 1999-09 ,pp. : 1038-1040

International Association for Food Protection

Access to resources Recommend Favorite

Survival of Escherichia coli O157:H7 and Salmonella in Apple Cider and Orange Juice as Affected by Ozone and Treatment Temperature

By Williams Robert C.   Sumner Susan S.   Golden Anddavid A.  

Journal of Food Protection, Vol. 67, Iss. 11, 2004-11 ,pp. : 2381-2386

International Association for Food Protection

Access to resources Recommend Favorite

Inactivation of Salmonella Typhimurium in Orange Juice Containing Antimicrobial Agents by Pulsed Electric Field

By Liang Ziwei   Mittal Gauri S.   Griffiths Mansel W.  

Journal of Food Protection, Vol. 65, Iss. 7, 2002-07 ,pp. : 1081-1087

International Association for Food Protection

Access to resources Recommend Favorite