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Results: 1-9 |
Results: 9
STEAM PASTEURIZATION OF COMMERCIALLY SLAUGHTERED BEEF CARCASSES - EVALUATION OF BACTERIAL-POPULATIONS AT 5 ANATOMICAL LOCATIONS
Authors: NUTSCH AL PHEBUS RK RIEMANN MJ KOTROLA JS WILSON RC BOYER JE BROWN TL
Citation: Al. Nutsch et al., STEAM PASTEURIZATION OF COMMERCIALLY SLAUGHTERED BEEF CARCASSES - EVALUATION OF BACTERIAL-POPULATIONS AT 5 ANATOMICAL LOCATIONS, Journal of food protection, 61(5), 1998, pp. 571-577
TIME AND TEMPERATURE OF STRETCHING AS CRITICAL CONTROL POINTS FOR LISTERIA-MONOCYTOGENES DURING PRODUCTION OF MOZZARELLA CHEESE
Authors: KIM JH SCHMIDT KA PHEBUS RK JEON IJ
Citation: Jh. Kim et al., TIME AND TEMPERATURE OF STRETCHING AS CRITICAL CONTROL POINTS FOR LISTERIA-MONOCYTOGENES DURING PRODUCTION OF MOZZARELLA CHEESE, Journal of food protection, 61(1), 1998, pp. 116-118
PCR-BASED DNA AMPLIFICATION AND PRESUMPTIVE DETECTION OF ESCHERICHIA COLI0157-H7 WITH AN INTERNAL FLUOROGENIC PROBE AND THE 5'-NUCLEASE (TAQMAN) ASSAY
Authors: OBERST RD HAYS MP BOHRA LK PHEBUS RK YAMASHIRO CT PASZKOKOLVA C FLOOD SJA SARGEANT JM GILLESPIE JR
Citation: Rd. Oberst et al., PCR-BASED DNA AMPLIFICATION AND PRESUMPTIVE DETECTION OF ESCHERICHIA COLI0157-H7 WITH AN INTERNAL FLUOROGENIC PROBE AND THE 5'-NUCLEASE (TAQMAN) ASSAY, Applied and environmental microbiology, 64(9), 1998, pp. 3389-3396
COMPARISON OF STEAM PASTEURIZATION AND OTHER METHODS FOR REDUCTION OFPATHOGENS ON SURFACES OF FRESHLY SLAUGHTERED BEEF
Authors: PHEBUS RK NUTSCH AL SCHAFER DE WILSON RC RIEMANN MJ LEISING JD KASTNER CL WOLF JR PRASAI RK
Citation: Rk. Phebus et al., COMPARISON OF STEAM PASTEURIZATION AND OTHER METHODS FOR REDUCTION OFPATHOGENS ON SURFACES OF FRESHLY SLAUGHTERED BEEF, Journal of food protection, 60(5), 1997, pp. 476-484
EVALUATION OF A STEAM PASTEURIZATION PROCESS IN A COMMERCIAL BEEF PROCESSING FACILITY
Authors: NUTSCH AL PHEBUS RK RIEMANN MJ SCHAFER DE BOYER JE WILSON RC LEISING JD KASTNER CL
Citation: Al. Nutsch et al., EVALUATION OF A STEAM PASTEURIZATION PROCESS IN A COMMERCIAL BEEF PROCESSING FACILITY, Journal of food protection, 60(5), 1997, pp. 485-492
STANDARDIZED MICROBIOLOGICAL SAMPLING AND TESTING PROCEDURES FOR THE BEEF INDUSTRY
Authors: KARR KJ BOYLE EAE KASTNER CL MARSDEN JL PHEBUS RK PRASAI RK PRUETT WP ZEPEDA CMG
Citation: Kj. Karr et al., STANDARDIZED MICROBIOLOGICAL SAMPLING AND TESTING PROCEDURES FOR THE BEEF INDUSTRY, Journal of food protection, 59(7), 1996, pp. 778-780
BIOGENIC-AMINE FORMATION IN FRESH VACUUM-PACKAGED BEEF STORED AT -2-DEGREES-C AND 2-DEGREES-C FOR 100 DAYS
Authors: KRIZEK AR SMITH JS PHEBUS RK
Citation: Ar. Krizek et al., BIOGENIC-AMINE FORMATION IN FRESH VACUUM-PACKAGED BEEF STORED AT -2-DEGREES-C AND 2-DEGREES-C FOR 100 DAYS, Journal of food protection, 58(3), 1995, pp. 284-288
EFFECTIVENESS OF TRIMMING AND OR WASHING ON MICROBIOLOGICAL QUALITY OF BEEF CARCASSES/
Authors: PRASAI RK PHEBUS RK ZEPEDA CM KASTNER CL BOYLE AE FUNG DYC
Citation: Rk. Prasai et al., EFFECTIVENESS OF TRIMMING AND OR WASHING ON MICROBIOLOGICAL QUALITY OF BEEF CARCASSES/, Journal of food protection, 58(10), 1995, pp. 1114-1117
GLUCONIC ACID AS A FRESH BEEF DECONTAMINANT
Authors: ZEPEDA CMG KASTNER CL WILLARD BL PHEBUS RK SCHWENKE JR FIJAL BA PRASAI RK
Citation: Cmg. Zepeda et al., GLUCONIC ACID AS A FRESH BEEF DECONTAMINANT, Journal of food protection, 57(11), 1994, pp. 956-962
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