1. Biblio

Biblio

Found 31 results
Author [ Title(Desc)] Type Year
Filters: Keyword is Food Handling  [Clear All Filters]
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Y. - C. Su and Morrissey, M. T., “Reducing levels of Listeria monocytogenes contamination on raw salmon with acidified sodium chlorite.”, J Food Prot, vol. 66, no. 5, pp. 812-8, 2003.
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J. G. Waite-Cusic, Diono, B. H. S., and Yousef, A. E., “Screening for Listeria monocytogenes surrogate strains applicable to food processing by ultrahigh pressure and pulsed electric field.”, J Food Prot, vol. 74, no. 10, pp. 1655-61, 2011.
J. Duan, Kim, K., Daeschel, M. A., and Zhao, Y., “Storability of antimicrobial chitosan-lysozyme composite coating and film-forming solutions.”, J Food Sci, vol. 73, no. 6, pp. M321-9, 2008.
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T. Yin and Park, J. W., “Textural and rheological properties of Pacific whiting surimi as affected by nano-scaled fish bone and heating rates.”, Food Chem, vol. 180, pp. 42-7, 2015.
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S. Rowland, Bower, C. K., Patil, K. N., and DeWitt, C. A. Mireles, “Updraft gasification of salmon processing waste.”, J Food Sci, vol. 74, no. 8, pp. E426-31, 2009.
Z. Lian, Qiao, L., Zhu, G., Deng, Y., Qian, B., Yue, J., and Zhao, Y., “Use of sodium dodecyl sulfate pretreatment and 2-stage curing for improved quality of salted duck eggs.”, J Food Sci, vol. 79, no. 3, pp. E354-61, 2014.