Surface Pasteurization of Vacuum-Sealed Precooked Ready-to-Eat Meat Products

By Houben Jacques H.   Eckenhausen Frits  

Journal of Food Protection, Vol. 69, Iss. 2, 2006-02 ,pp. : 459-468

International Association for Food Protection

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Microbiological Quality and Shelf Life Modeling of Ready-to-Eat Cicorino

By Riva Marco   Franzetti Laura   Galli Antonietta  

Journal of Food Protection, Vol. 64, Iss. 2, 2001-02 ,pp. : 228-234

International Association for Food Protection

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Radiation Sensitization and Postirradiation Proliferation of Listeria monocytogenes on Ready-to-Eat Deli Meat in the Presence of Pectin-Nisin Films

By Jin Tony   Liu Linshu   Sommers Christopher H.   Boyd Glenn   Zhang Howard  

Journal of Food Protection, Vol. 72, Iss. 3, 2009-03 ,pp. : 644-649

International Association for Food Protection

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Application of Enterocins as Biopreservatives against Listeria innocua in Meat Products

By Aymerich T.   Garriga M.   Ylla J.   Vallier J.   Monfort J. M.   Hugas M.  

Journal of Food Protection, Vol. 63, Iss. 6, 2000-06 ,pp. : 721-726

International Association for Food Protection

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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

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