Inhibition of Salmonella on Poultry Skin Using Protein- and Polysaccharide-Based Films Containing a Nisin Formulation

By Natrajan Nandini   Sheldon Brian W.  

Journal of Food Protection, Vol. 63, Iss. 9, 2000-09 ,pp. : 1268-1272

International Association for Food Protection

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Element signature analysis: its validation as a tool for geographic authentication of the origin of dried beef and poultry meat

By Franke Bettina   Haldimann Max   Gremaud Gérard   Bosset Jacques-Olivier   Hadorn Ruedi   Kreuzer Michael  

European Food Research and Technology A, Vol. 227, Iss. 3, 2008-07 ,pp. : 701-708

Springer Publishing Company

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Prevalence and Antimicrobial Resistance of Salmonella Recovered from Processed Poultry

By Parveen Salina   Taabodi Maryam   Schwarz Jurgen G.   Oscar Thomas P.   Harter-Dennis Jeanine   White David G.  

Journal of Food Protection, Vol. 70, Iss. 11, 2007-11 ,pp. : 2466-2472

International Association for Food Protection

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A New Method for Determining the Area of Cell Walls in Rye Doughs Based on Fluorescence Microscopy and Computer-assisted Image Analysis

By Parkkonen T.   Heinonen R.   Autio K.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 30, Iss. 7, 1997-11 ,pp. : 743-747

Academic Press

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Application of antibodies for the identification of polysaccharide gum additives in processed foods

By Pazur J. H.   Li N.-Q.  

Food Additives and Contaminants, Vol. 21, Iss. 11, 2004-11 ,pp. : 1027-1034

Taylor & Francis Ltd

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