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Results: 1-12 |
Results: 12
ELIMINATION BY GAMMA-IRRADIATION OF SALMONELLA SPP AND STRAINS OF STAPHYLOCOCCUS-AUREUS INOCULATED IN BISON, OSTRICH, ALLIGATOR, AND CAIMANMEAT
Authors: THAYER DW BOYD G FOX JB LAKRITZ L
Citation: Dw. Thayer et al., ELIMINATION BY GAMMA-IRRADIATION OF SALMONELLA SPP AND STRAINS OF STAPHYLOCOCCUS-AUREUS INOCULATED IN BISON, OSTRICH, ALLIGATOR, AND CAIMANMEAT, Journal of food protection, 60(7), 1997, pp. 756-760
THIAMIN, RIBOFLAVIN AND ALPHA-TOCOPHEROL RETENTION IN PROCESSED AND STORED IRRADIATED PORK
Authors: FOX JB LAKRITZ L THAYER DW
Citation: Jb. Fox et al., THIAMIN, RIBOFLAVIN AND ALPHA-TOCOPHEROL RETENTION IN PROCESSED AND STORED IRRADIATED PORK, Journal of food science, 62(5), 1997, pp. 1022-1025
SEPARATION AND QUANTITATION OF CHOLESTEROL OXIDES BY HPLC WITH AN EVAPORATIVE LIGHT-SCATTERING DETECTOR IN A MODEL SYSTEM
Authors: LAKRITZ L JONES KC
Citation: L. Lakritz et Kc. Jones, SEPARATION AND QUANTITATION OF CHOLESTEROL OXIDES BY HPLC WITH AN EVAPORATIVE LIGHT-SCATTERING DETECTOR IN A MODEL SYSTEM, Journal of the American Oil Chemists' Society, 74(8), 1997, pp. 943-946
EFFECT OF LOW-DOSE GAMMA-RADIATION ON LIPIDS IN 5 DIFFERENT MEATS
Authors: HAMPSON JW FOX JB LAKRITZ L THAYER DW
Citation: Jw. Hampson et al., EFFECT OF LOW-DOSE GAMMA-RADIATION ON LIPIDS IN 5 DIFFERENT MEATS, Meat science, 42(3), 1996, pp. 271-276
EFFECTS OF NACL, SUCROSE, AND WATER-CONTENT ON THE SURVIVAL OF SALMONELLA-TYPHIMURIUM ON IRRADIATED PORK AND CHICKEN
Authors: THAYER DW BOYD G FOX JB LAKRITZ L
Citation: Dw. Thayer et al., EFFECTS OF NACL, SUCROSE, AND WATER-CONTENT ON THE SURVIVAL OF SALMONELLA-TYPHIMURIUM ON IRRADIATED PORK AND CHICKEN, Journal of food protection, 58(5), 1995, pp. 490-496
EFFECT OF GAMMA-RADIATION ON LEVELS OF ALPHA-TOCOPHEROL IN RED MEATS AND TURKEY
Authors: LAKRITZ L FOX JB HAMPSON J RICHARDSON R KOHOUT K THAYER DW
Citation: L. Lakritz et al., EFFECT OF GAMMA-RADIATION ON LEVELS OF ALPHA-TOCOPHEROL IN RED MEATS AND TURKEY, Meat science, 41(3), 1995, pp. 261-271
FORMATION OF OXOFATTY AND HYDROXYFATTY ACIDS IN IRRADIATED CHICKENS
Authors: LAKRITZ L SCHWARTZ DP
Citation: L. Lakritz et Dp. Schwartz, FORMATION OF OXOFATTY AND HYDROXYFATTY ACIDS IN IRRADIATED CHICKENS, Meat science, 40(2), 1995, pp. 279-285
GAMMA-IRRADIATION EFFECTS ON THIAMIN AND RIBOFLAVIN IN BEEF, LAMB, PORK, AND TURKEY
Authors: FOX JB LAKRITZ L HAMPSON J RICHARDSON R WARD K THAYER DW
Citation: Jb. Fox et al., GAMMA-IRRADIATION EFFECTS ON THIAMIN AND RIBOFLAVIN IN BEEF, LAMB, PORK, AND TURKEY, Journal of food science, 60(3), 1995, pp. 596
VARIATIONS IN RADIATION SENSITIVITY OF FOODBORNE PATHOGENS ASSOCIATEDWITH THE SUSPENDING MEAT
Authors: THAYER DW BOYD G FOX JB LAKRITZ L HAMPSON JW
Citation: Dw. Thayer et al., VARIATIONS IN RADIATION SENSITIVITY OF FOODBORNE PATHOGENS ASSOCIATEDWITH THE SUSPENDING MEAT, Journal of food science, 60(1), 1995, pp. 63-67
EFFECT OF GAMMA-RADIATION ON TOTAL TOCOPHEROLS IN FRESH CHICKEN BREAST MUSCLE
Authors: LAKRITZ L THAYER DW
Citation: L. Lakritz et Dw. Thayer, EFFECT OF GAMMA-RADIATION ON TOTAL TOCOPHEROLS IN FRESH CHICKEN BREAST MUSCLE, Meat science, 37(3), 1994, pp. 439-448
WATER CONCENTRATION ACTIVITY AND LOSS OF VITAMIN-B-1 AND VITAMIN-E INPORK DUE TO GAMMA-RADIATION/
Authors: FOX JB LAKRITZ L KOHOUT KM THAYER DW
Citation: Jb. Fox et al., WATER CONCENTRATION ACTIVITY AND LOSS OF VITAMIN-B-1 AND VITAMIN-E INPORK DUE TO GAMMA-RADIATION/, Journal of food science, 59(6), 1994, pp. 1291-1295
EFFECT OF REDUCTANT LEVEL IN SKELETAL-MUSCLE AND LIVER ON THE RATE OFLOSS OF THIAMIN DUE TO GAMMA-RADIATION
Authors: FOX JB LAKRITZ L THAYER DW
Citation: Jb. Fox et al., EFFECT OF REDUCTANT LEVEL IN SKELETAL-MUSCLE AND LIVER ON THE RATE OFLOSS OF THIAMIN DUE TO GAMMA-RADIATION, International journal of radiation biology, 64(3), 1993, pp. 305-309
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