Use of Oleic Acid To Reduce the Population of the Bacterial Flora of Poultry Skin

By Hinton Arthur   Ingram Kimberly D.  

Journal of Food Protection, Vol. 63, Iss. 9, 2000-09 ,pp. : 1282-1286

International Association for Food Protection

Access to resources Recommend Favorite

Fungal Infections of Fresh-Cut Fruit Can Be Detected by the Gas Chromatography–Mass Spectrometric Identification of Microbial Volatile Organic Compounds

By Lloyd Steven W.   Grimm Casey C.   Klich Maren A.   Beltz Shannon B.  

Journal of Food Protection, Vol. 68, Iss. 6, 2005-06 ,pp. : 1211-1216

International Association for Food Protection

Access to resources Recommend Favorite

Use of Time–Temperature Integrators and Predictive Modeling To Evaluate Microbiological Quality Loss in Poultry Products

By Moore Christina M.   Sheldon Brian W.  

Journal of Food Protection, Vol. 66, Iss. 2, 2003-02 ,pp. : 280-286

International Association for Food Protection

Access to resources Recommend Favorite

Use of Octanoic Acid as a Postlethality Treatment To Reduce Listeria monocytogenes on Ready-to-Eat Meat and Poultry Products

By Burnett Scott L.   Chopskie Jocelyn H.   Podtburg Teresa C.   Gutzmann Timothy A.   Gilbreth Stefanie E.   Bodnaruk Peter W.  

Journal of Food Protection, Vol. 70, Iss. 2, 2007-02 ,pp. : 392-398

International Association for Food Protection

Access to resources Recommend Favorite

Use of MIDI–Fatty Acid Methyl Ester Analysis To Monitor the Transmission of Campylobacter during Commercial Poultry Processing

By Hinton Arthur   Cason J.A.   Hume Michael E.   Ingram Kimberly D.  

Journal of Food Protection, Vol. 67, Iss. 8, 2004-08 ,pp. : 1610-1616

International Association for Food Protection

Access to resources Recommend Favorite