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Results: 1-13 |
Results: 13
STABILITY OF FUMONISINS IN THERMALLY PROCESSED CORN PRODUCTS
Authors: CASTELO MM SUMNER SS BULLERMAN LB
Citation: Mm. Castelo et al., STABILITY OF FUMONISINS IN THERMALLY PROCESSED CORN PRODUCTS, Journal of food protection, 61(8), 1998, pp. 1030-1033
OCCURRENCE OF FUMONISINS IN CORN-BASED FOOD-PRODUCTS
Authors: CASTELO MM SUMNER SS BULLERMAN LB
Citation: Mm. Castelo et al., OCCURRENCE OF FUMONISINS IN CORN-BASED FOOD-PRODUCTS, Journal of food protection, 61(6), 1998, pp. 704-707
EXTRUSION-COOKING REDUCES RECOVERABILITY OF FUMONISIN B-1 FROM EXTRUDED CORN GRITS
Authors: CASTELO MM KATTA SK SUMNER SS HANNA MA BULLERMAN LB
Citation: Mm. Castelo et al., EXTRUSION-COOKING REDUCES RECOVERABILITY OF FUMONISIN B-1 FROM EXTRUDED CORN GRITS, Journal of food science, 63(4), 1998, pp. 696-698
REDUCTION OF FOODBORNE MICROORGANISMS ON BEEF CARCASS TISSUE USING ACETIC-ACID, SODIUM-BICARBONATE, AND HYDROGEN-PEROXIDE SPRAY WASHES
Authors: BELL KY CUTTER CN SUMNER SS
Citation: Ky. Bell et al., REDUCTION OF FOODBORNE MICROORGANISMS ON BEEF CARCASS TISSUE USING ACETIC-ACID, SODIUM-BICARBONATE, AND HYDROGEN-PEROXIDE SPRAY WASHES, Food microbiology, 14(5), 1997, pp. 439-448
EVALUATION OF A PHOSPHATE TO CONTROL PATHOGEN GROWTH IN FRESH AND PROCESSED MEAT-PRODUCTS
Authors: FLORES LM SUMNER SS PETERS DL MANDIGO R
Citation: Lm. Flores et al., EVALUATION OF A PHOSPHATE TO CONTROL PATHOGEN GROWTH IN FRESH AND PROCESSED MEAT-PRODUCTS, Journal of food protection, 59(4), 1996, pp. 356-359
INHIBITION OF SALMONELLA-TYPHIMURIUM ON AGAR MEDIUM AND POULTRY SKIN BY ULTRAVIOLET ENERGY
Authors: SUMNER SS WALLNERPENDLETON EA FRONING GW STETSON LVE
Citation: Ss. Sumner et al., INHIBITION OF SALMONELLA-TYPHIMURIUM ON AGAR MEDIUM AND POULTRY SKIN BY ULTRAVIOLET ENERGY, Journal of food protection, 59(3), 1996, pp. 319-321
PHOSPHATE AND MODIFIED BEEF CONNECTIVE-TISSUE EFFECTS ON REDUCED FAT,HIGH WATER-ADDED FRANKFURTERS
Authors: EILERT SJ MANDIGO RW SUMNER SS
Citation: Sj. Eilert et al., PHOSPHATE AND MODIFIED BEEF CONNECTIVE-TISSUE EFFECTS ON REDUCED FAT,HIGH WATER-ADDED FRANKFURTERS, Journal of food science, 61(5), 1996, pp. 1006
MICROBIAL EVALUATION OF VEGETABLE INGREDIENTS IN SALAD BARS
Authors: ALBRECHT JA HAMOUZ FL SUMNER SS MELCH V
Citation: Ja. Albrecht et al., MICROBIAL EVALUATION OF VEGETABLE INGREDIENTS IN SALAD BARS, Journal of food protection, 58(6), 1995, pp. 683-685
ANTIBACTERIAL ACTIVITY OF THE LACTOPEROXIDASE SYSTEM AGAINST SALMONELLA-TYPHIMURIUM IN TRYPTICASE SOY BROTH IN THE PRESENCE AND ABSENCE OF A HEAT-TREATMENT
Authors: WOLFSON LM SUMNER SS
Citation: Lm. Wolfson et Ss. Sumner, ANTIBACTERIAL ACTIVITY OF THE LACTOPEROXIDASE SYSTEM AGAINST SALMONELLA-TYPHIMURIUM IN TRYPTICASE SOY BROTH IN THE PRESENCE AND ABSENCE OF A HEAT-TREATMENT, Journal of food protection, 57(5), 1994, pp. 365-368
INHIBITION OF SALMONELLA-TYPHIMURIUM ON POULTRY BY THE LACTOPEROXIDASE SYSTEM
Authors: WOLFSON LM SUMNER SS FRONING GW
Citation: Lm. Wolfson et al., INHIBITION OF SALMONELLA-TYPHIMURIUM ON POULTRY BY THE LACTOPEROXIDASE SYSTEM, Journal of food safety, 14(1), 1994, pp. 53-62
THE USE OF ULTRAVIOLET-RADIATION TO REDUCE SALMONELLA AND PSYCHROTROPHIC BACTERIAL-CONTAMINATION ON POULTRY CARCASSES
Authors: WALLNERPENDLETON EA SUMNER SS FRONING GW STETSON LE
Citation: Ea. Wallnerpendleton et al., THE USE OF ULTRAVIOLET-RADIATION TO REDUCE SALMONELLA AND PSYCHROTROPHIC BACTERIAL-CONTAMINATION ON POULTRY CARCASSES, Poultry science, 73(8), 1994, pp. 1327-1333
OCCURRENCE OF ENTEROTOXIGENIC STRAINS OF STAPHYLOCOCCUS-AUREUS AND ENTEROTOXIN PRODUCTION IN BAKERY PRODUCTS
Authors: SUMNER SS ALBRECHT JA PETERS DL
Citation: Ss. Sumner et al., OCCURRENCE OF ENTEROTOXIGENIC STRAINS OF STAPHYLOCOCCUS-AUREUS AND ENTEROTOXIN PRODUCTION IN BAKERY PRODUCTS, Journal of food protection, 56(8), 1993, pp. 722-724
ANTIBACTERIAL ACTIVITY OF THE LACTOPEROXIDASE SYSTEM - A REVIEW
Authors: WOLFSON LM SUMNER SS
Citation: Lm. Wolfson et Ss. Sumner, ANTIBACTERIAL ACTIVITY OF THE LACTOPEROXIDASE SYSTEM - A REVIEW, Journal of food protection, 56(10), 1993, pp. 887-892
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