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3by Webster, Janet B.Subjects: “...Fishery products -- Spoilage...”
Published 2014
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4by Schroeder, Matthew William“...Campylobacter spp. have been isolated from live poultry, production environment, processing...”
Published 2014
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5by Kang, David Suk-Kee“... production and processing which is a ~$33 billion industry. To further identify practices that could reduce...”
Published 2020
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6by McMahon, Heather“... pressing (10% sugar) had 25% more total and red-free glycosides than late press (0.25% sugar). After post...”
Published 2014
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7by Duckson, Margaret Anne“... outbreaks linked to whole cantaloupe fruit. No post-harvest intervention to reduce potential contamination...”
Published 2015
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8by Hughes, Michael Douglas Jr.“... trimethylamine-N-oxide (TMAO). TMAO production in humans is largely influenced by the metabolic activity...”
Published 2021
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9by Hereford, Megan Lee“... and their minimally processed products (juices) has increased over the past years. Of particular interest...”
Published 2014
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10by Kuntz, Thomas James“.... Although there has been much research done on isolating these pathogens from poultry production...”
Published 2014
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11by Meek, Kimberly I.“... breasts were removed immediately after initial chill (45 min post-mortem), stored for 24 hours...”
Published 2014
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12by Johnson, Anjeanette Christina“...Campylobacter is a foodborne pathogen commonly found in live poultry and raw poultry products...”
Published 2014
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13by Bardsley, Cameron Anders“... was traced back to the preharvest environment. Sources of contamination at the preharvest level of production...”
Published 2021
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14by Estrada, Erika M.“... a big concern for Ready-to-Eat products (ice cream, deli meats, etc.), but in the last decade...”
Published 2019
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15by Arnade, Elizabeth Amalia“... with a food product. In this research, three experiments were completed for the overall goal...”
Published 2015
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16by Bazaco, Michael Constantine“... it gives better information on the source of product contamination than end product sampling. Two specific...”
Published 2014
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17by McKinney, Julie“... solutions used to chill cooked RTE products may serve as a reservoir for L. monocytogenes becoming a...”
Published 2014
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18by Suklim, Kannapha“... and seafood products. One of the concerns is the presence of Bacillus cereus in fresh blue crab meat...”
Published 2014
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19by Jarrosson, Bruno P.“... commonly used in packaging of aseptic and shelf-stable food products. <p>A scanning acoustic microscope...”
Published 2014
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