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Survival of selected pathogenic organisms during processing of a fermented turkey sausage product

Survival of selected pathogenic organisms during processing of a fermented turkey sausage product

Baran, William Lee, 1943-

Text (1973)

Part of Electronic Theses & Dissertations

The inhibitory action of various organic acids on some food-poisoning organisms when tested in soft custard

The inhibitory action of various organic acids on some food-poisoning organisms when tested in soft custard

Stevens, Joseph Alfred, 1927-

Text (1953)

Part of Electronic Theses & Dissertations

The influence of carbon dioxide on food poisoning organisms

The influence of carbon dioxide on food poisoning organisms

Ruster, Marvin H.

Text (1940)

Part of Electronic Theses & Dissertations

Acids and chloramphenicol as sanitizing agents for meat contaminated with food poisoning organisms

Acids and chloramphenicol as sanitizing agents for meat contaminated with food poisoning organisms

Gômutputra, Choomphorn

Text (1952)

Part of Electronic Theses & Dissertations

Survival of heated Streptococcus faecalis as affected by age, incubation temperature, and recovery media

Survival of heated Streptococcus faecalis as affected by age, incubation temperature, and recovery media

Beuchat, Larry R.

Text (1967)

Part of Electronic Theses & Dissertations

The influence of organic acids, sugars & sodium chloride on typical strains of food poisoning Staphylococci

The influence of organic acids, sugars & sodium chloride on typical strains of food poisoning Staphylococci

Nunheimer, Tom Duvall

Text (1938)

Part of Electronic Theses & Dissertations