Related content

Inactivation of Salmonella during Drying and Storage of Roma Tomatoes Exposed to Predrying Treatments Including Peeling, Blanching, and Dipping in Organic Acid Solutions

By Yoon Yohan   Stopforth Jarret D.   Kendall Patricia A.   Sofos John N.  

Journal of Food Protection, Vol. 67, Iss. 7, 2004-07 ,pp. : 1344-1352

International Association for Food Protection

Access to resources Recommend Favorite

Influence of Blanching Treatments on Salmonella during Home-Type Dehydration and Storage of Potato Slices

By DiPersio Patricia A.   Kendall Patricia A.   Yoon Yohan   Sofos John N.  

Journal of Food Protection, Vol. 68, Iss. 12, 2005-12 ,pp. : 2587-2593

International Association for Food Protection

Access to resources Recommend Favorite

Inactivation of Acid-Adapted and Nonadapted Escherichia coli O157:H7 during Drying and Storage of Beef Jerky Treated with Different Marinades

By Calicioglu Mehmet   Sofos John N.   Samelis John   Kendall Patricia A.   Smith Gary C.  

Journal of Food Protection, Vol. 65, Iss. 9, 2002-09 ,pp. : 1394-1405

International Association for Food Protection

Access to resources Recommend Favorite

Survival of Salmonella in Processed Chicken Products during Frozen Storage

By Dominguez Silvia A.   Schaffner Donald W.  

Journal of Food Protection, Vol. 72, Iss. 10, 2009-10 ,pp. : 2088-2092

International Association for Food Protection

Access to resources Recommend Favorite

Thermal Inactivation of Salmonella in Peanut Butter

By Ma Li   Zhang Guodong   Gerner-Smidt Peter   Mantripragada Vijaya   Ezeoke Ifeoma   Doyle Michael P.  

Journal of Food Protection, Vol. 72, Iss. 8, 2009-08 ,pp. : 1596-1601

International Association for Food Protection

Access to resources Recommend Favorite