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Results: 1-5 |
Results: 5

Authors: SKINNER GE LARKIN JW
Citation: Ge. Skinner et Jw. Larkin, CONSERVATIVE PREDICTION OF TIME TO CLOSTRIDIUM-BOTULINUM TOXIN FORMATION FOR USE WITH TIME-TEMPERATURE INDICATORS TO ENSURE THE SAFETY OF FOODS, Journal of food protection, 61(9), 1998, pp. 1154-1160

Authors: LARKIN JW
Citation: Jw. Larkin, WORKSHOP TARGETS CONTINUOUS MULTIPHASE ASEPTIC PROCESSING OF FOODS, Food technology, 51(10), 1997, pp. 43-44

Authors: DIGERONIMO M GARTHRIGHT W LARKIN JW
Citation: M. Digeronimo et al., STATISTICAL DESIGN AND ANALYSIS, Food technology, 51(10), 1997, pp. 52

Authors: LARKIN JW SPINAK SH
Citation: Jw. Larkin et Sh. Spinak, SAFETY CONSIDERATIONS FOR OHMICALLY HEATED, ASEPTICALLY PROCESSED, MULTIPHASE LOW-ACID FOOD-PRODUCTS, Food technology, 50(5), 1996, pp. 242-245

Authors: SKINNER GE LARKIN JW RHODEHAMEL EJ
Citation: Ge. Skinner et al., MATHEMATICAL-MODELING OF MICROBIAL-GROWTH - A REVIEW, Journal of food safety, 14(3), 1994, pp. 175-217
Risultati: 1-5 |