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Results: 1-11 |
Results: 11
Influence of heat shrink treatments on the onset of clostridial "blown pack" spoilage of vacuum packed chilled meat
Authors: Bell, RG Moorhead, SM Broda, DM
Citation: Rg. Bell et al., Influence of heat shrink treatments on the onset of clostridial "blown pack" spoilage of vacuum packed chilled meat, FOOD RES IN, 34(4), 2001, pp. 271-275
Survival of Campylobacter jejuni on vacuum or carbon dioxide packaged primal beef cuts stored at-1.5 degrees C
Authors: Dykes, GA Moorhead, SM
Citation: Ga. Dykes et Sm. Moorhead, Survival of Campylobacter jejuni on vacuum or carbon dioxide packaged primal beef cuts stored at-1.5 degrees C, FOOD CONTRO, 12(8), 2001, pp. 553-557
The role of L-carnitine and glycine betaine in the survival and sub-lethalinjury of non-growing Listeria monocytogenes cells during chilled storage
Authors: Dykes, GA Moorhead, SM
Citation: Ga. Dykes et Sm. Moorhead, The role of L-carnitine and glycine betaine in the survival and sub-lethalinjury of non-growing Listeria monocytogenes cells during chilled storage, LETT APPL M, 32(4), 2001, pp. 282-286
Survival of Escherichia coli O157 : H7 and Salmonella on chill-stored vacuum or carbon dioxide packaged primal beef cuts
Authors: Dykes, GA Moorhead, SM Roberts, SL
Citation: Ga. Dykes et al., Survival of Escherichia coli O157 : H7 and Salmonella on chill-stored vacuum or carbon dioxide packaged primal beef cuts, INT J F MIC, 64(3), 2001, pp. 401-405
Survival of three Salmonella serotypes on beef trimmings during simulated commercial freezing and frozen storage
Authors: Dykes, GA Moorhead, SM
Citation: Ga. Dykes et Sm. Moorhead, Survival of three Salmonella serotypes on beef trimmings during simulated commercial freezing and frozen storage, J FOOD SAF, 21(2), 2001, pp. 87-96
Survival of osmotic and acid stress by Listeria monocytogenes strains of clinical or meat origin
Authors: Dykes, GA Moorhead, SM
Citation: Ga. Dykes et Sm. Moorhead, Survival of osmotic and acid stress by Listeria monocytogenes strains of clinical or meat origin, INT J F MIC, 56(2-3), 2000, pp. 161-166
Botulinal toxin production in vacuum and carbon dioxide packaged meat during chilled storage at 2 and 4C
Authors: Moorhead, SM Bell, RG
Citation: Sm. Moorhead et Rg. Bell, Botulinal toxin production in vacuum and carbon dioxide packaged meat during chilled storage at 2 and 4C, J FOOD SAF, 20(2), 2000, pp. 101-110
Psychrotrophic clostridia mediated gas and botulinal toxin production in vacuum-packed chilled meat
Authors: Moorhead, SM Bell, RG
Citation: Sm. Moorhead et Rg. Bell, Psychrotrophic clostridia mediated gas and botulinal toxin production in vacuum-packed chilled meat, LETT APPL M, 28(2), 1999, pp. 108-112
Some effects of diet on beef meat and fat attributes
Authors: Daly, CC Young, OA Graafhuis, AE Moorhead, SM Easton, HS
Citation: Cc. Daly et al., Some effects of diet on beef meat and fat attributes, NZ J AGR RE, 42(3), 1999, pp. 279-287
Performance during retail display of hot and cold boned beef striploins after chilled storage in vacuum or carbon dioxide packaging
Authors: Penney, N Bell, RG Moorhead, SM
Citation: N. Penney et al., Performance during retail display of hot and cold boned beef striploins after chilled storage in vacuum or carbon dioxide packaging, FOOD RES IN, 31(6-7), 1998, pp. 521-527
Microbiological quality of cold and hot processed chilled and frozen beef
Authors: Bell, RG Harrison, JCL Moorhead, SM Jones, RJ
Citation: Rg. Bell et al., Microbiological quality of cold and hot processed chilled and frozen beef, FOOD RES IN, 31(2), 1998, pp. 167-174
Risultati: 1-11 |