Results 241 to 250 of about 69,362 (251)

Discrimination of Listeria monocytogenes contaminated commercial Japanese meats

International Journal of Food Microbiology, 2005
Fukiko Ueda, Ryo Hondo, Yoshitsugu Ochiai   +2 more
exaly  

The microbiological safety of ready-to-eat specialty meats from markets and specialty food shops: A UK wide study with a focus on Salmonella and Listeria monocytogenes

Food Microbiology, 2010
K A Grant, C L Little, C L Little
exaly  

Shelf‐life dating of fish meats in terms of oxidative rancidity as measured by chemiluminescence

JAOCS, Journal of the American Oil Chemists' Society, 1991
Teruo Miyazawa
exaly  

Inhibition of Listeria monocytogenes on Ready-to-Eat Meats Using Bacteriocin Mixtures Based on Mode-of-Action

Foods, 2017
Peter Muriana, Paul Priyesh Vijayakumar
exaly  

A review of nitrite and chloride chemistry: Interactions and implications for cured meats

Journal of the Science of Food and Agriculture, 1985
Joseph Sebranek
exaly  

Characterization of lactobacilli isolated from meats and meat products

International Journal of Food Microbiology, 1986
exaly  

ATP Metabolites During Aging of Exudative and Nonexudative Pork Meats

Journal of Food Science, 2001
Fidel Toldrá
exaly  

Characterization of antimicrobial resistance and virulence genes in Enterococcus spp. isolated from retail meats in Alberta, Canada

International Journal of Food Microbiology, 2012
Sylvia Checkley, Moussa Diarra, Luke Masson   +2 more
exaly  

Application of electrolyzed oxidizing water to reduce Listeria monocytogenes on ready-to-eat meats

Meat Science, 2005
exaly  

Screening of lactic acid bacteria from Brazilian meats for bacteriocin formation

Food Control, 2003
exaly