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Results: 1-9 |
Results: 9
Determining the concentration of microorganisms controlled by attributes sampling plans
Authors: Legan, JD Vandeven, MH Dahms, S Cole, MB
Citation: Jd. Legan et al., Determining the concentration of microorganisms controlled by attributes sampling plans, FOOD CONTRO, 12(3), 2001, pp. 137-147
Calculating Salmonella inactivation in nonisothermal heat treatments from isothermal nonlinear survival curves
Authors: Mattick, KL Legan, JD Humphrey, TJ Peleg, M
Citation: Kl. Mattick et al., Calculating Salmonella inactivation in nonisothermal heat treatments from isothermal nonlinear survival curves, J FOOD PROT, 64(5), 2001, pp. 606-613
"The boundary for growth of Zygosaccharomyces bailii in acidified productsdescribed by models for time to growth and probability of growth," A Comment on: J. Food Prot. 63(2): 222-230 (2000) - Response
Authors: Legan, JD Vandeven, MH Jenkins, P Poulos, PG Cole, MB
Citation: Jd. Legan et al., "The boundary for growth of Zygosaccharomyces bailii in acidified productsdescribed by models for time to growth and probability of growth," A Comment on: J. Food Prot. 63(2): 222-230 (2000) - Response, J FOOD PROT, 64(4), 2001, pp. 440-441
Improving recovery of Salmonella enterica serovar typhimurium DT104 cells injured by heating at different water activity values
Authors: Mattick, KL Jorgensen, F Legan, JD Lappin-Scott, HM Humphrey, TJ
Citation: Kl. Mattick et al., Improving recovery of Salmonella enterica serovar typhimurium DT104 cells injured by heating at different water activity values, J FOOD PROT, 64(10), 2001, pp. 1472-1476
Modeling the growth boundary of Staphylococcus aureus for risk assessment purposes
Authors: Stewart, CM Cole, MB Legan, JD Slade, L Vandeven, MH Schaffner, DW
Citation: Cm. Stewart et al., Modeling the growth boundary of Staphylococcus aureus for risk assessment purposes, J FOOD PROT, 64(1), 2001, pp. 51-57
Effect of challenge temperature and solute type on heat tolerance of Salmonella serovars at low water activity
Authors: Mattick, KL Jorgensen, F Wang, P Pound, J Vandeven, MH Ward, LR Legan, JD Lappin-Scott, HM Humphrey, TJ
Citation: Kl. Mattick et al., Effect of challenge temperature and solute type on heat tolerance of Salmonella serovars at low water activity, APPL ENVIR, 67(9), 2001, pp. 4128-4136
The boundary for growth of Zygosaccharomyces bailii in acidified products described by models for time to growth and probability of growth
Authors: Jenkins, P Poulos, PG Cole, MB Vandeven, MH Legan, JD
Citation: P. Jenkins et al., The boundary for growth of Zygosaccharomyces bailii in acidified products described by models for time to growth and probability of growth, J FOOD PROT, 63(2), 2000, pp. 222-230
Survival and filamentation of Salmonella enterica serovar Enteritidis PT4 and Salmonella enterica serovar Typhimurium DT104 at low water activity
Authors: Mattick, KL Jorgensen, F Legan, JD Cole, MB Porter, J Lappin-Scott, HM Humphrey, TJ
Citation: Kl. Mattick et al., Survival and filamentation of Salmonella enterica serovar Enteritidis PT4 and Salmonella enterica serovar Typhimurium DT104 at low water activity, APPL ENVIR, 66(4), 2000, pp. 1274-1279
Habituation of Salmonella spp. at reduced water activity and its effect onheat tolerance
Authors: Mattick, KL Jorgensen, F Legan, JD Lappin-Scott, HM Humphrey, TJ
Citation: Kl. Mattick et al., Habituation of Salmonella spp. at reduced water activity and its effect onheat tolerance, APPL ENVIR, 66(11), 2000, pp. 4921
Risultati: 1-9 |