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Results:
1-13
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Results: 13
Authors:
Novak, JS
Juneja, VK
Citation: Js. Novak et Vk. Juneja, Detection of heat injury in Listeria monocytogenes Scott A, J FOOD PROT, 64(11), 2001, pp. 1739-1743
Authors:
Novak, JS
Tunick, MH
Juneja, VK
Citation: Js. Novak et al., Heat treatment adaptations in Clostridium perfringens vegetative cells, J FOOD PROT, 64(10), 2001, pp. 1527-1534
Authors:
Juneja, VK
Eblen, BS
Marks, HM
Citation: Vk. Juneja et al., Modeling non-linear survival curves to calculate thermal inactivation of Salmonella in poultry of different fat levels, INT J F MIC, 70(1-2), 2001, pp. 37-51
Authors:
Juneja, VK
Novak, JS
Eblen, BS
McClane, BA
Citation: Vk. Juneja et al., Heat resistance of Clostridium perfringens vegetative cells as affected byprior heat shock, J FOOD SAF, 21(2), 2001, pp. 127-139
Authors:
Juneja, VK
Eblen, BS
Ransom, GM
Citation: Vk. Juneja et al., Thermal inactivation of Salmonella spp. in chicken broth, beef, pork, turkey, and chicken: Determination of D- and Z-values, J FOOD SCI, 66(1), 2001, pp. 146-152
Authors:
Juneja, VK
Eblen, BS
Citation: Vk. Juneja et Bs. Eblen, Heat inactivation of Salmonella typhimurium DT104 in beef as affected by fat content, LETT APPL M, 30(6), 2000, pp. 461-467
Authors:
Sarker, MR
Shivers, RP
Sparks, SG
Juneja, VK
McClane, BA
Citation: Mr. Sarker et al., Comparative experiments to examine the effects of heating on vegetative cells and spores of Clostridium perfringens isolates carrying plasmid genes versus chromosomal enterotoxin genes, APPL ENVIR, 66(8), 2000, pp. 3234-3240
Authors:
Sarker, MR
Shivers, RP
Sparks, SG
Juneja, VK
McClane, BA
Citation: Mr. Sarker et al., Comparative experiments to examine the effects of heating on vegetative cells and spores of Clostridium perfringens isolates carrying plasmid enterotoxin genes versus chromosomal enterotoxin genes (vol 66, pg 3234, 2000), APPL ENVIR, 66(12), 2000, pp. 5549-5549
Authors:
Juneja, VK
Marmer, BS
Citation: Vk. Juneja et Bs. Marmer, Lethality of heat to Escherichia coli O157 : H7: D- and z-value determinations in turkey, lamb and pork, FOOD RES IN, 32(1), 1999, pp. 23-28
Authors:
Juneja, VK
Marks, HM
Citation: Vk. Juneja et Hm. Marks, Proteolytic Clostridium botulinum growth at 12-48 degrees C simulating thecooling of cooked meat: development of a predictive model, FOOD MICROB, 16(6), 1999, pp. 583-592
Authors:
Juneja, VK
Whiting, RC
Marks, HM
Snyder, OP
Citation: Vk. Juneja et al., Predictive model for growth of Clostridium perfringens at temperatures applicable to cooling of cooked meat, FOOD MICROB, 16(4), 1999, pp. 335-349
Authors:
Juneja, VK
Eblen, BS
Citation: Vk. Juneja et Bs. Eblen, Predictive thermal inactivation model for Listeria monocytogenes with temperature, pH, NaCl, and sodium pyrophosphate as controlling factors, J FOOD PROT, 62(9), 1999, pp. 986-993
Authors:
Juneja, VK
Marmer, BS
Eblen, BS
Citation: Vk. Juneja et al., Predictive model for the combined effect of temperature, pH, sodium chloride, and sodium pyrophosphate on the heat resistance of Escherichia coli O157 : H7, J FOOD SAF, 19(2), 1999, pp. 147-160
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