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Results:
1-14
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Results: 14
Authors:
ELLAJOSYULA KR
DOORES S
MILLS EW
WILSON RA
ANANTHESWARAN RC
KNABEL SJ
Citation: Kr. Ellajosyula et al., DESTRUCTION OF ESCHERICHIA-COLI O157-H7 AND SALMONELLA-TYPHIMURIUM INLEBANON BOLOGNA BY INTERACTION OF FERMENTATION PH, HEATING TEMPERATURE, AND TIME, Journal of food protection, 61(2), 1998, pp. 152-157
Authors:
ANDERSON JE
BEELMAN RB
DOORES S
Citation: Je. Anderson et al., ENHANCED PRODUCTION AND THERMAL-STABILITY OF STAPHYLOCOCCAL-ENTEROTOXIN-A IN THE PRESENCE OF CHITIN, Journal of food protection, 60(11), 1997, pp. 1351-1357
Authors:
HEDDLESON RA
DOORES S
ANANTHESWARAN RC
KUHN GD
Citation: Ra. Heddleson et al., VIABILITY LOSS OF SALMONELLA SPECIES, STAPHYLOCOCCUS-AUREUS, AND LISTERIA-MONOCYTOGENES IN COMPLEX FOODS HEATED BY MICROWAVE-ENERGY, Journal of food protection, 59(8), 1996, pp. 813-818
Authors:
ANDERSON JE
BEELMAN RR
DOORES S
Citation: Je. Anderson et al., PERSISTENCE OF SEROLOGICAL AND BIOLOGICAL-ACTIVITIES OF STAPHYLOCOCCAL-ENTEROTOXIN-A IN CANNED MUSHROOMS, Journal of food protection, 59(12), 1996, pp. 1292-1299
Authors:
MURINDA SE
ROBERTS RF
DOORES S
Citation: Se. Murinda et al., EVALUATION OF LACTIC-ACID-PRODUCING BACILLUS AND SPOROLACTOBACILLUS FOR ANTILISTERIAL ACTIVITY, Journal of food protection, 58(5), 1995, pp. 570-572
Authors:
CLOUSER CS
DOORES S
MAST MG
KNABEL SJ
Citation: Cs. Clouser et al., THE ROLE OF DEFEATHERING IN THE CONTAMINATION OF TURKEY SKIN BY SALMONELLA SPECIES AND LISTERIA-MONOCYTOGENES, Poultry science, 74(4), 1995, pp. 723-731
EFFECT OF TYPE OF DEFEATHERING SYSTEM ON SALMONELLA CROSS-CONTAMINATION DURING COMMERCIAL PROCESSING
Authors:
CLOUSER CS
KNABEL SJ
MAST MG
DOORES S
Citation: Cs. Clouser et al., EFFECT OF TYPE OF DEFEATHERING SYSTEM ON SALMONELLA CROSS-CONTAMINATION DURING COMMERCIAL PROCESSING, Poultry science, 74(4), 1995, pp. 732-741
Authors:
HEDDLESON RA
DOORES S
Citation: Ra. Heddleson et S. Doores, INJURY OF SALMONELLA SPECIES HEATED BY MICROWAVE-ENERGY, Journal of food protection, 57(12), 1994, pp. 1068-1073
Authors:
HEDDLESON RA
DOORES S
Citation: Ra. Heddleson et S. Doores, FACTORS AFFECTING MICROWAVE-HEATING OF FOODS AND MICROWAVE-INDUCED DESTRUCTION OF FOODBORNE PATHOGENS - A REVIEW, Journal of food protection, 57(11), 1994, pp. 1025-1037
Authors:
HEDDLESON RA
DOORES S
ANANTHESWARAN RC
Citation: Ra. Heddleson et al., PARAMETERS AFFECTING DESTRUCTION OF SALMONELLA SPP BY MICROWAVE-HEATING, Journal of food science, 59(2), 1994, pp. 447-451
Authors:
HEDDLESON RA
DOORES S
ANANTHESWARAN RC
KUHN GD
Citation: Ra. Heddleson et al., DESTRUCTION OF SALMONELLA SPECIES HEATED IN AQUEOUS SALT-SOLUTIONS BYMICROWAVE-ENERGY, Journal of food protection, 56(9), 1993, pp. 763-768
Authors:
KIM JW
DOORES S
Citation: Jw. Kim et S. Doores, ATTACHMENT OF SALMONELLA-TYPHIMURIUM TO SKINS OF TURKEY THAT HAD BEENDEFEATHERED THROUGH 3 DIFFERENT SYSTEMS - SCANNING ELECTRON-MICROSCOPIC EXAMINATION, Journal of food protection, 56(5), 1993, pp. 395-400
Authors:
KIM JW
DOORES S
Citation: Jw. Kim et S. Doores, INFLUENCE OF 3 DEFEATHERING SYSTEMS ON MICROTOPOGRAPHY OF TURKEY SKINAND ADHESION OF SALMONELLA-TYPHIMURIUM, Journal of food protection, 56(4), 1993, pp. 286
Authors:
KIM JW
KNABEL SJ
DOORES S
Citation: Jw. Kim et al., PENETRATION OF SALMONELLA-TYPHIMURIUM INTO TURKEY SKIN, Journal of food protection, 56(4), 1993, pp. 292-296
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