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1.
Inhibition of Clostridium perfringens and Bacillus cereus by Dry Vinegar and Cultured Sugar Vinegar During Extended Cooling of Uncured Beef and Poultry Products.
J Food Prot
; 87(8): 100317, 2024 Jun 13.
Artículo
en Inglés
| MEDLINE | ID: mdl-38878899
2.
Ready-to-Eat Egg Products Formulated with Nisin and Organic Acids to Control Listeria monocytogenes.
J Food Prot
; 86(5): 100081, 2023 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-36997026
3.
Control of Bacillus weihenstephanensis in Pasteurized Liquid Whole Eggs Formulated with Nisin.
J Food Prot
; 85(4): 647-652, 2022 04 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-34935932
4.
Predicting the Growth of Listeria monocytogenes in Cooked, Sliced Deli Turkey Breast as a Function of Clean-Label Antimicrobials, pH, Moisture, and Salt.
J Food Prot
; 85(6): 945-955, 2022 06 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-34914828
5.
Predictive model for growth of Clostridium botulinum from spores during cooling of cooked ground chicken.
Food Res Int
; 149: 110695, 2021 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-34600690
6.
Survival of Salmonella serovars introduced as a post-aging contaminant during storage of low-salt Cheddar cheese at 4, 10, and 21 °C.
J Food Sci
; 76(9): M616-21, 2011.
Artículo
en Inglés
| MEDLINE | ID: mdl-22416714
7.
Process optimization and consumer acceptability of salted ground beef patties cooked and held hot in flavored marinade.
J Food Sci
; 75(7): C607-12, 2010 Sep.
Artículo
en Inglés
| MEDLINE | ID: mdl-21535526
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