| 21 |
|
Development and Use of Polymerase Chain Reaction for the Specific Detection of Salmonella Typhimurium in Stool and Food Samples:
|
Lin, J.-S.
|
International Association for Food Protection
|
1999
|
|
|
|
| 22 |
|
Response Surface Models for Effects of Temperature and Previous Temperature on Lag Time and Specific Growth Rate of Salmonella Typhimurium on Cooked Ground Chicken Breast:
|
|
International Association for Food Protection
|
1999
|
|
|
|
| 23 |
|
Survival of Escherichia coli O157:H7 in Ground-Beef Patties during Storage a 2, -2, 15 and then -2?, and -20?:
|
Ansay, S. E.,Darling, K. A.
|
International Association for Food Protection
|
1999
|
|
|
|
| 24 |
|
Inactivation of Escherichia coli in Milk by High-Hydrostatic-Pressure Treatment in Combination with Antimicrobial Peptides:
|
Garcia-Graells, C.,Masschalck, B.
|
International Association for Food Protection
|
1999
|
|
|
|
| 25 |
|
Scientific Editors' Report:
|
Beuchat, L. R.
|
International Association for Food Protection
|
1999
|
|
|
|
| 26 |
|
Biological Control of Postharvest Decays of Apple Can Prevent Growth of Escherichia coli O157:H7 in Apple Wounds:
|
Janisiewicz, W. J.,Conway, W. S.
|
International Association for Food Protection
|
1999
|
|
|
|
| 27 |
|
Role of Bacterial Association and Penetration on Destruction of Escherichia coli O157:H7 in Beef Tissue by High pH:
|
Jon-Mikel, W.,Walsh, R. A.,Doores, S.,Henning, W. R.,Wilson, R. A.
|
International Association for Food Protection
|
2000
|
|
|
|
| 28 |
|
Effect of pH on Survival, Thermotolerance, and Verotoxin Production of Escherichia coli O157:H7 during Simulated Fermentation and Storage:
|
Duffy, G.,Riordan, D. C.,Sheridan, J. J.,Call, J. E.,Whiting, R. C.,Blair, I. S.
|
International Association for Food Protection
|
2000
|
|
|
|
| 29 |
|
Multidrug-Resistant Salmonella Typhimurium DT104 in Poultry:
|
Rajashekara, G.,Haverly, E.,Halvorson, D. A.,Ferris, K. E.,Lauer, D. C.
|
International Association for Food Protection
|
2000
|
|
|
|
| 30 |
|
Survival of Pseudomonas fluorescens and Salmonella Typhimurium after Electron Beam and Gamma Irradiation of Refrigerated Beef:
|
Myung-Sub, C.,Young-Tae, K.
|
International Association for Food Protection
|
2000
|
|
|
|
