Journal of Food Protection

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Sắp xếp:  
Flavor and Texture of Cottage Cheese Made by Direct-Acid-Set and Culture Methods
Journal of Food Protection - Tập 43 - Trang 390-391 - 1980
R. Mehta, H.S. Sharma, J.T. Marshall, R. Bassette
Dominant Lethal Assay of Spirulina maxima in Male CD-1 Mice after Short-Term and Prolonged-Term Feeding
Journal of Food Protection - Tập 52 - Trang 125-127 - 1989
G.A. Chamorro, Maria Salazar
USE OF A MODIFIED MILK QUALITY TEST ON REFRIGERATED MILK AND COMPARISON WITH OTHER MASTITIS TESTS1
Journal of Food Protection - Tập 30 - Trang 150-152 - 1967
L.P. Elliott
Summary The milk quality test (MQT) was found to be inadequately sensitive for testing milk after overnight refrigeration. It was adapted, however, so it could be used on refrigerated milk. It proved to be a fast, simple and accurate indirect test for mastitis that compared quite well with other known mastitis tests.
THE RELATIVE EFFECTIVENESS OF 8-HYDROXYQUINOLINE SULFATE AND ALKYL DIMETHYL BENZYL AMMONIUM CHLORIDE IN THE THE STABILIZATION OF AEROSPACE FOOD WASTE1
Journal of Food Protection - Tập 34 - Trang 478-481 - 1971
C.T. Bourland, C.S. Huber
The relative effectiveness of 8-hydroxyquinoline sulfate and alkyl dimethyl benzyl ammonium chloride (a quaternary ammonium compound) were compared for their ability to prevent growth of microorganisms in aerospace food waste. Alkyl dimethyl benzyl ammonium chloride and 8-hydroxyquinoline sulfate were added to samples of banana pudding, chicken salad, cocoa, orange drink, and non-fat milk ...... hiện toàn bộ
CONTROL OF CLOSTRIDIUM BOTULINUM AND STAPHYLOCOCCUS AUREUS IN SEMI-PRESERVED MEAT PRODUCTS
Journal of Food Protection - Tập 35 - Trang 514-523 - 1972
Han's Riemann, W.H. Lee, C. Genigeorgis
Clostridium botulinum and Staphylococcus aureus are naturally occurring contaminants in semi-preserved meat products. They can be inhibited by (a) storage below 3 C, (b) 10% sodium chloride (brine concentration), (c) pH values below 4.5, or (d) proper combinations of these factors. However, most meat products do not have the pH values and brine concentrations required to completely inhibit...... hiện toàn bộ
Proteolytic and Lipolytic Activities of some Toxigenic and Nontoxigenic Aspergilli and Penicillia
Journal of Food Protection - Tập 43 - Trang 354-355 - 1980
S.M. El-Gendy, E.H. Marth
THE ROLE OF THE PUBLIC HEALTH SERVICE'S NATIONAL COMMUNICABLE DISEASE CENTER IN THE SANITARIAN'S PROGRAM1
Journal of Food Protection - Tập 31 - Trang 10-12 - 1968
Hugh E. Eagan
The National Communicable Disease Center is the Public Health Service agency for the control of all infectious and certain other preventable diseases. The Center functions through organizational elements called programs—Epidemiology, Laboratory Improvement, Training, Tuberculosis, and Venereal Diseases. There is no program at the Center that does not affect the professional sanitarian as a...... hiện toàn bộ
Approaches toward Identification of Surrogates To Validate Antimicrobial Washes as Preventive Controls for Fresh-Cut Leafy Greens
Journal of Food Protection - Tập 80 - Trang 1600-1604 - 2017
A. Shazer, D. Stewart, K. Deng, M. Tortorello
Prevalence and Dissemination of Salmonella Serotypes along the Slaughtering Process in Brazilian Small Poultry Slaughterhouses
Journal of Food Protection - Tập 63 - Trang 1749-1753 - 2000
Terumi O. Fuzihara, Sueli A. Fernandes, Bernadette D.G.M. Franco
Glucuronidase-negative Escherichia coli in the ECOR Reference Collection
Journal of Food Protection - Tập 53 - Trang 972-974 - 1990
Rosalind A. Lum, George W. Chang
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