Monoclonal Antibody Detection of Porcine Meat

By Morales P.   García T.   González I.   Martín R.   Sanz B.   Hernández P. E.  

Journal of Food Protection, Vol. 57, Iss. 2, 1994-02 ,pp. : 146-149

International Association for Food Protection

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Economics of Reducing Campylobacter at Different Levels within the Belgian Poultry Meat Chain

By Gellynck Xavier   Messens Winy   Halet Dirk   Grijspeerdt Koen   Hartnett Emma   Viaene Jacques  

Journal of Food Protection, Vol. 71, Iss. 3, 2008-03 ,pp. : 479-485

International Association for Food Protection

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Significance of Porcine Fat Quality in Meat Technology: A Review

By Hugo Arno   Roodt Eileen  

Food Reviews International, Vol. 23, Iss. 2, 2007-04 ,pp. : 175-198

Taylor & Francis Ltd

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Effect of High-Barrier Packaging Films with Different Oxygen Transmission Rates on the Growth of Lactobacillus sp. on Meat Fillets

By Tsigarida E.   Nychas G.-J. E.  

Journal of Food Protection, Vol. 69, Iss. 4, 2006-04 ,pp. : 943-947

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Influence of Different Histories of the Inoculum on Lag Phase and Growth of Listeria monocytogenes in Meat Models

By Jacobsen Tomas   Koch Anette Granly  

Journal of Food Protection, Vol. 69, Iss. 3, 2006-03 ,pp. : 532-541

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