Food research international

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  Año 1999, Vol. 32, Número 1

  • Behavior of Escherichia coli O157:H7 and Listeria monocytogenes in Tryptic soy broth subjected to various low temperature treatments

    págs. 1-6

    

  • Effect of warm, chlorinated water on the microbial flora of shredded iceberg lettuce

    págs. 7-14

    

  • Lycopene degradation and isomerization in tomato dehydration

    págs. 15-21

    

  • Lethality of heat to Escherichia coli O157:H7: D- and z-value determinations in turkey, lamb and pork

    págs. 23-28

    

  • Rheological properties of cooked tarhana, a cereal-based soup

    págs. 29-33

    

  • The analysis of fluvalinate in beeswax using GC/MS

    págs. 35-41

    

  • A simple chemical method for identification of irradiated industrial processed food - Ein kombiniertes Verfahren zum Einsatz in der Routinekontrolle

    págs. 43-47

    

  • Thermal degradation of paralytic shellfish poisoning toxins in scallop digestive glands - automated endpoint determination and standardization of the in vitro tissue culture bioassay, and comparison with the standard mouse bioassay

    págs. 49-57

    

  • The influence of breed, gender, and PSS (Halothane) genotype on meat quality, cooking loss, and palatability of pork

    págs. 59-71