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Results: 1-9 |
Results: 9
VIABILITY OF ESCHERICHIA-COLI O157-H7 IN SALAMI FOLLOWING CONDITIONING OF BATTER, FERMENTATION AND DRYING OF STICKS, AND STORAGE OF SLICES
Authors: FAITH NG PARNIERE N LARSON T LORANG TD KASPAR CW LUCHANSKY JB
Citation: Ng. Faith et al., VIABILITY OF ESCHERICHIA-COLI O157-H7 IN SALAMI FOLLOWING CONDITIONING OF BATTER, FERMENTATION AND DRYING OF STICKS, AND STORAGE OF SLICES, Journal of food protection, 61(4), 1998, pp. 377-382
SURVIVAL OF ESCHERICHIA-COLI O157-H7 IN FULL-AND REDUCED-FAT PEPPERONI AFTER MANUFACTURE OF STICKS, STORAGE OF SLICES AT 4-DEGREES-C OR 21-DEGREES-C UNDER AIR AND VACUUM, AND BAKING OF SLICES ON FROZEN PIZZA AT 135, 191 AND 246-DEGREES-C
Authors: FAITH NG WIERZBA RK IHNOT AM ROERING AM LORANG TD KASPAR CW LUCHANSKY JB
Citation: Ng. Faith et al., SURVIVAL OF ESCHERICHIA-COLI O157-H7 IN FULL-AND REDUCED-FAT PEPPERONI AFTER MANUFACTURE OF STICKS, STORAGE OF SLICES AT 4-DEGREES-C OR 21-DEGREES-C UNDER AIR AND VACUUM, AND BAKING OF SLICES ON FROZEN PIZZA AT 135, 191 AND 246-DEGREES-C, Journal of food protection, 61(4), 1998, pp. 383-389
VIABILITY OF ESCHERICHIA-COLI O157-H7 IN-GROUND AND FORMED BEEF JERKYPREPARED AT LEVELS OF 5 AND 20-PERCENT FAT AND DRIED AT 52, 57, 63, OR 68-DEGREES-C IN A HOME-STYLE DEHYDRATOR
Authors: FAITH NG LECOUTOUR NS ALVARENGA MB CALICIOGLU M BUEGE DR LUCHANSKY JB
Citation: Ng. Faith et al., VIABILITY OF ESCHERICHIA-COLI O157-H7 IN-GROUND AND FORMED BEEF JERKYPREPARED AT LEVELS OF 5 AND 20-PERCENT FAT AND DRIED AT 52, 57, 63, OR 68-DEGREES-C IN A HOME-STYLE DEHYDRATOR, International journal of food microbiology, 41(3), 1998, pp. 213-221
BEHAVIOR OF SALMONELLA-TYPHIMURIUM DT104 DURING THE MANUFACTURE AND STORAGE OF PEPPERONI
Authors: IHNOT AM ROERING AM WIERZBA RK FAITH NG LUCHANSKY JB
Citation: Am. Ihnot et al., BEHAVIOR OF SALMONELLA-TYPHIMURIUM DT104 DURING THE MANUFACTURE AND STORAGE OF PEPPERONI, International journal of food microbiology, 40(1-2), 1998, pp. 117-121
VIABILITY OF ESCHERICHIA-COLI O157-H7 IN FERMENTED SEMIDRY LOW-TEMPERATURE-COOKED BEEF SUMMER SAUSAGE
Authors: CALICIOGLU M FAITH NG BUEGE DR LUCHANSKY JB
Citation: M. Calicioglu et al., VIABILITY OF ESCHERICHIA-COLI O157-H7 IN FERMENTED SEMIDRY LOW-TEMPERATURE-COOKED BEEF SUMMER SAUSAGE, Journal of food protection, 60(10), 1997, pp. 1158-1162
INHIBITION OF MICROBIAL-GROWTH IN CHUB-PACKED GROUND-BEEF BY REFRIGERATION (2-DEGREES-C) AND MEDIUM-DOSE (2.2 TO 2.4 KGY) IRRADIATION
Authors: GAMAGE SD FAITH NG LUCHANSKY JB BUEGE DR INGHAM SC
Citation: Sd. Gamage et al., INHIBITION OF MICROBIAL-GROWTH IN CHUB-PACKED GROUND-BEEF BY REFRIGERATION (2-DEGREES-C) AND MEDIUM-DOSE (2.2 TO 2.4 KGY) IRRADIATION, International journal of food microbiology, 37(2-3), 1997, pp. 175-182
VIABILITY OF ESCHERICHIA-COLI O157-H7 IN PEPPERONI DURING THE MANUFACTURE OF STICKS AND THE SUBSEQUENT STORAGE OF SLICES AT 21, 4 AND -20-DEGREES-C UNDER AIR, VACUUM AND CO2
Authors: FAITH NG PARNIERE N LARSON T LORANG TD LUCHANSKY JB
Citation: Ng. Faith et al., VIABILITY OF ESCHERICHIA-COLI O157-H7 IN PEPPERONI DURING THE MANUFACTURE OF STICKS AND THE SUBSEQUENT STORAGE OF SLICES AT 21, 4 AND -20-DEGREES-C UNDER AIR, VACUUM AND CO2, International journal of food microbiology, 37(1), 1997, pp. 47-54
VALIDATION OF PEPPERONI PROCESSES FOR CONTROL OF ESCHERICHIA-COLI O157-H7
Authors: HINKENS JC FAITH NG LORANG TD BAILEY P BUEGE D KASPAR CW LUCHANSKY JB
Citation: Jc. Hinkens et al., VALIDATION OF PEPPERONI PROCESSES FOR CONTROL OF ESCHERICHIA-COLI O157-H7, Journal of food protection, 59(12), 1996, pp. 1260-1266
PREVALENCE AND CLONAL NATURE OF ESCHERICHIA-COLI O157-H7 ON DAIRY FARMS IN WISCONSIN
Authors: FAITH NG SHERE JA BROSCH R ARNOLD KW ANSAY SE LEE MS LUCHANSKY JB KASPAR CW
Citation: Ng. Faith et al., PREVALENCE AND CLONAL NATURE OF ESCHERICHIA-COLI O157-H7 ON DAIRY FARMS IN WISCONSIN, Applied and environmental microbiology, 62(5), 1996, pp. 1519-1525
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