Related content

Evaluation of Lactobacillus sake Contamination in Vacuum-Packaged Sliced Cooked Meat Products by Ribotyping

By Björkroth K. Johanna   Korkeala Hannu J.  

Journal of Food Protection, Vol. 59, Iss. 4, 1996-04 ,pp. : 398-401

International Association for Food Protection

Access to resources Recommend Favorite

Evaluation of a New Chromogenic Medium for Direct Enumeration of Campylobacter in Poultry Meat Samples

By  

Journal of Food Protection, Vol. 77, Iss. 12, 2014-12 ,pp. : 2111-2114

International Association for Food Protection

Access to resources Recommend Favorite

Evaluation of Microbial Hazards during Processing of Spanish Prepared Flamenquín

By Córdoba María G.   Córdoba Juan J.   Jordano Rafael  

Journal of Food Protection, Vol. 61, Iss. 6, 1998-06 ,pp. : 693-699

International Association for Food Protection

Access to resources Recommend Favorite

Application of Quantitative Microbial Risk Assessments for Estimation of Risk Management Metrics: Clostridium perfringens in Ready-to-Eat and Partially Cooked Meat and Poultry Products as an Example

By Crouch Edmund A.   LaBarre David   Golden Neal J.   Kause Janell R.   Dearfield Kerry L.  

Journal of Food Protection, Vol. 72, Iss. 10, 2009-10 ,pp. : 2151-2161

International Association for Food Protection

Access to resources Recommend Favorite

Evaluation of a Fluid Versus a Powder Pepsin Formulation To Detect Trichinella spiralis Larvae in Meat Samples by a Digestion Technique

By Maddox-Hyttel Charlotte   Nöckler Karsten   Pozio Edoardo   Vallée Isabelle   Boireau Pascal  

Journal of Food Protection, Vol. 70, Iss. 12, 2007-12 ,pp. : 2896-2899

International Association for Food Protection

Access to resources Recommend Favorite