Journal of food protection

• 

  Año 1993, Vol. 56, Número 10

  • Extending Shelf Life of Poultry and Red Meat by Irradiation Processing

    pág. 831

    

  • Comparison of Nucleic Acid Hybridization Assays and Biochemical Characterization Tests for the Confirmation of Listeria monocytogenes

    pág. 834

    

  • Chemical Composition of and Listeria monocytogenes Survival in White Pickled Cheese

    pág. 841

    

  • Survival of Pathogenic Bacteria on Pork Loins as Influenced by Hot Processing and Packaging

    pág. 847

    

  • Premilking Teat Disinfection for the Prevention of Environmental Pathogen Intramammary Infections

    pág. 852

    

  • An ELISA for Detection of Botulinat Toxin Types A, B, and E in Inoculated Food Samples

    pág. 856

    

  • Growth Inhibition of Penicillium expansum by Several Commonly Used Food Ingredients

    pág. 862

    

  • Application of Ultraviolet-C Light on Storage Rots and Ripening of Tomatoes

    pág. 868

    

  • A Research Note: Survey of Residential Refrigerators for the Presence of Listeria monocytogenes

    pág. 874

    

  • A Research Note: Sensivity of Listeria monocytogenes to Selected Spices

    pág. 876

    

  • A Research Note: Microbiological Quality and Incidence of Some Pathogenic Microorganisms in La Serena Cheese Throughout Ripening

    pág. 879

    

  • International Regulatory Status and Harmonization of Food Irradiation

    pág. 882

    

  • Antibacterial Activity of the Lactoperoxidase System

    pág. 887