Zobrazeno 1 - 8
of 8
pro vyhledávání: '"F. M. Christopher"'
Publikováno v:
Journal of food protection. 45(3)
An MPN procedure was used to determine the presence of Campylobacter fetus subsp. jejuni in poultry giblets. This procedure consists of (a) subculturing a sample in Brucella broth supplemented with 0.15% agar, 0.05% sodium pyruvate and the following
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b8319bb7706e11213c8592ab23d262ee
https://pubmed.ncbi.nlm.nih.gov/30866276
https://pubmed.ncbi.nlm.nih.gov/30866276
Publikováno v:
Journal of food protection. 43(4)
Pork loins were vacuum-packaged; one group remained vacuum-packaged, other vacuum packages were injected with gas atmospheres of either 20% CO
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::ef5cd54a12136b40b69f653fe6836a01
https://pubmed.ncbi.nlm.nih.gov/30822852
https://pubmed.ncbi.nlm.nih.gov/30822852
Publikováno v:
Journal of food protection. 41(1)
Aerobic plate counts of fresh pond-reared shrimp ( Penaeus stylirostris , Penaeus vannamei , and Penaeus setiferus ) ranged from 1.5 × 103 to 1.3 × 104 per gram. Coryneform bacteria and Vibrio spp. dominated the microbial flora of shrimp. Aerobic p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec3196002ec61147bf7022227dab2a57
https://pubmed.ncbi.nlm.nih.gov/30795129
https://pubmed.ncbi.nlm.nih.gov/30795129
Publikováno v:
Journal of Food Protection. 43:259-264
Beef, pork and lamb loins were vacuum-packaged as subprimal cuts (controls), reformed subprimal cuts and as retail cuts (steaks or chops). Subprimal cuts, reformed subprimal cuts and one group of retail cuts remained vacuum-packaged. Other groups of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::537ea95ecec570b547c8eee7c0e8502f
https://doi.org/10.4315/0362-028x-43.4.259
https://doi.org/10.4315/0362-028x-43.4.259
Publikováno v:
Journal of Food Protection. 45:253-259
Test strains of C. fetus subsp. jejuni and C. fetus subsp. intestinalis failed to survive heating in skimmilk at 60 C for 1 min. A few strains survived heating in skimmilk at 55 C for 1–3 min. D50C values for C. fetus subsp. jejuni and C. fetus sub
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2751af693d8784e380ad76eeab28661a
https://doi.org/10.4315/0362-028x-45.3.253
https://doi.org/10.4315/0362-028x-45.3.253
Publikováno v:
Journal of Food Protection. 42:240-244
Boneless pork roasts were vacuum-packaged; one group remained in vacuum-packages (controls), other vacuum-packages were injected with one of six gas mixtures: (a) 100% O2, (b) 20% CO2 + 80% N2, (c) 50% CO2 + 50% O2. (d) 20% CO2 + 80% O2, (e) 25% CO2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d12554e2f856b8a5439534951048f5ea
https://doi.org/10.4315/0362-028x-42.3.240
https://doi.org/10.4315/0362-028x-42.3.240
Publikováno v:
Journal of Food Protection. 43:268-271
Pork loins were vacuum-packaged; one group remained vacuum-packaged, other vacuum packages were injected with gas atmospheres of either 20% CO2 + 80% N2 or 40% CO2 + 60% N2. Loins were stored for 7, 14, 21 and 28 days at 1-3 C. After each storage int
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a83568de9ca8b5947744aeece89985e4
https://doi.org/10.4315/0362-028x-43.4.268
https://doi.org/10.4315/0362-028x-43.4.268
Publikováno v:
Journal of Food Protection. 42:323-327
Boneless pork roasts were vacuum-packaged; one group remained in vacuum-packages (controls), other vacuum-packages were injected with one of six gas mixtures: (a) 100% O
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2e3471647c7e8e75248294196f20b55b
https://doi.org/10.4315/0362-028x-42.4.323
https://doi.org/10.4315/0362-028x-42.4.323