Effects of pH, Dissolved Oxygen, and Ionic Strength on the Survival of Escherichia coli O157:H7 in Organic Acid Solutions

By Kreske Audrey C.   Bjornsdottir Kristin   Breidt Fred   Hassan Hosni  

Journal of Food Protection, Vol. 71, Iss. 12, 2008-12 ,pp. : 2404-2409

International Association for Food Protection

Access to resources Recommend Favorite

Influence of fermentation oxygen partial pressure on semicontinuous acetification for wine vinegar production

By Rubio-Fernández Hipólito   Salvador María   Fregapane Giuseppe  

European Food Research and Technology A, Vol. 219, Iss. 4, 2004-09 ,pp. : 393-397

Springer Publishing Company

Access to resources Recommend Favorite

Toxin Production in Relation to Spoilage of Atlantic Salmon Packaged in Films of Varying Oxygen Permeabilities and with Different Atmospheres

By Erickson Marilyn C.   Ma Li M.   Doyle Michael P.  

Journal of Food Protection, Vol. 78, Iss. 11, 2015-11 ,pp. : 2006-2018

International Association for Food Protection

Access to resources Recommend Favorite

Evaluating the migration of ingredients from active packaging and development of dedicated methods: a study of two iron-based oxygen absorbers

By López-Cervantes J.  

Food Additives and Contaminants, Vol. 20, Iss. 3, 2003-01 ,pp. : 291-299

Taylor & Francis Ltd

Access to resources Recommend Favorite

Proteomic Analysis of a Hypochlorous Acid–Tolerant Listeria monocytogenes Cultural Variant Exhibiting Enhanced Biofilm Production

By Folsom James P.   Frank Joseph F.  

Journal of Food Protection, Vol. 70, Iss. 5, 2007-05 ,pp. : 1129-1136

International Association for Food Protection

Access to resources Recommend Favorite