Validation of Dry Cured Ham Process for Control of Pathogens (English)
- New search for: Reynolds, A.E.
- New search for: Harrison, M.A.
- New search for: Rose‐Morrow, R.
- New search for: Lyon, C.E.
- New search for: Reynolds, A.E.
- New search for: Harrison, M.A.
- New search for: Rose‐Morrow, R.
- New search for: Lyon, C.E.
In:
Journal of Food Science
;
66
, 9
;
1373-1379
;
2001
- Article (Journal) / Electronic Resource
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Title:Validation of Dry Cured Ham Process for Control of Pathogens
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Contributors:Reynolds, A.E. ( author ) / Harrison, M.A. ( author ) / Rose‐Morrow, R. ( author ) / Lyon, C.E. ( author )
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Published in:Journal of Food Science ; 66, 9 ; 1373-1379
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Publisher:
- New search for: Blackwell Publishing Ltd
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Publication date:2001-11-01
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Size:7 pages
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Source:
Table of contents – Volume 66, Issue 9
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 1242
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Microbiological Aspects of Ozone Applications in Food: A ReviewKhadre, M.A. / Yousef, A. E. / Kim, J.‐G. et al. | 2001
- 1242
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Comprehensive Reviews In Food Science - Microbiological Aspects of Ozone Applications in Food: A ReviewKhadre, M.A. et al. | 2001
- 1254
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Storage and Cultivar Effects on Shear Compression Values and Esterified Cell Wall Phenolics in CarrotsBeveridge, T. / Harrison, J.E. et al. | 2001
- 1254
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Food Chemistry and Toxicology - Storage and Cultivar Effects on Shear Compression Values and Esterified Cell Wall Phenolics in CarrotsBeveridge, T. et al. | 2001
- 1257
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Food Chemistry and Toxicology - Carotenoid Content and Physicochemical and Sensory Characteristics of Carrot Chips Deep-Fried in Different Oils at Several TemperaturesSulaeman, A. et al. | 2001
- 1257
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Carotenoid Content and Physicochemical and Sensory Characteristics of Carrot Chips Deep‐Fried in Different Oils at Several TemperaturesSulaeman, A. / Keeler, L. / Giraud, D.W. / Taylor, S.L. / Wehling, R.L. / Driskell, J.A. et al. | 2001
- 1265
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Cutting Blade Sharpness Affects Appearance and Other Quality Attributes of Fresh‐cut Cantaloupe MelonPortela, S.I. / Cantwell, M.I. et al. | 2001
- 1265
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Food Chemistry and Toxicology - Cutting Blade Sharpness Affects Appearance and Other Quality Attributes of Fresh-cut Cantaloupe MelonPortela, S.I. et al. | 2001
- 1271
-
Food Chemistry and Toxicology - In vitro Extractability of Calcium, Iron, and Zinc in Finger Millet and Kidney Beans During ProcessingMamiro, P.R.S. et al. | 2001
- 1271
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In vitro Extractability of Calcium, Iron, and Zinc in Finger Millet and Kidney Beans During ProcessingMamiro, P.R.S. / Van, J. / Mwikya, S.M. / Huyghebaert, A. et al. | 2001
- 1276
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Food Chemistry and Toxicology - Comparative Studies on the Physicochemical Properties and Hydration Behavior of Oat Gum and Oatrim in Meat-based PattiesDawkins, N.L. et al. | 2001
- 1276
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Comparative Studies on the Physicochemical Properties and Hydration Behavior of Oat Gum and Oatrim in Meat‐based PattiesDawkins, N.L. / Gager, J. / Cornillon, J.P. / Kim, Y. / Howard, H. / Phelps, O. et al. | 2001
- 1283
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Food Chemistry and Toxicology - Effects of Ascorbic Acid on Peroxidase and Polyphenoloxidase Activities in Fresh-Cut Cantaloupe MelonLamikanra, O. et al. | 2001
- 1283
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Effects of Ascorbic Acid on Peroxidase and Polyphenoloxidase Activities in Fresh‐Cut Cantaloupe MelonAnd, O. Lamikanra / Watson, M.A. et al. | 2001
- 1287
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Food Chemistry and Toxicology - Snail Species Identification by RFLP-PCR and Designing of Species-Specific Oligonucleotide PrimersAbdulmawjood, A. et al. | 2001
- 1287
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Snail Species Identification by RFLP‐PCR and Designing of Species‐Specific Oligonucleotide PrimersAbdulmawjood, A. / Bülte, M. et al. | 2001
- 1294
-
Food Chemistry and Toxicology - Preparation of Chickpea Curd by Heat-Induced GelationCai, R. et al. | 2001
- 1294
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Preparation of Chickpea Curd by Heat‐Induced GelationCai, R. / Baik, B.‐K. et al. | 2001
- 1301
-
Food Chemistry and Toxicology - Quantitative Estimation of Dark Muscle Content in the Mackerel Meat Paste and its Products Using Antisera Against Myosin Light ChainsOchiai, Y. et al. | 2001
- 1301
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Quantitative Estimation of Dark Muscle Content in the Mackerel Meat Paste and its Products Using Antisera Against Myosin Light ChainsOchiai, Y. / Ochiai, L. / Hashimoto, K. / Watabe, S. et al. | 2001
- 1306
-
Food Chemistry and Toxicology - Compounds Contributing to the Odor of Aqueous Slurries of Soy Protein ConcentrateLei, Q. et al. | 2001
- 1306
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Compounds Contributing to the Odor of Aqueous Slurries of Soy Protein ConcentrateLei, Q. / Boatright, W.L. et al. | 2001
- 1311
-
Food Chemistry and Toxicology - Differences in Gelation Characteristics of Natural Actomyosin from Two Species of Bigeye Snapper, Priacanthus tayenus and Priacanthus macracanthusBenjakul, S. et al. | 2001
- 1311
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Differences in Gelation Characteristics of Natural Actomyosin from Two Species of Bigeye Snapper, Priacanthus tayenus and Priacanthus macracanthusBenjakul, S. / Visessanguan, W. / Ishizaki, S. / Tanaka, M. et al. | 2001
- 1319
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Food Chemistry and Toxicology - Simultaneous Quantification of Primary, Secondary Amino Acids, and Biogenic Amines in Musts and Wines Using OPA-3-MPA-FMOC-Cl Fluorescent DerivativesHerbert, P. et al. | 2001
- 1319
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Simultaneous Quantification of Primary, Secondary Amino Acids, and Biogenic Amines in Musts and Wines Using OPA/3‐MPA/FMOC‐CI Fluorescent DerivativesHerbert, P. / Santos, L. / Alves, A. et al. | 2001
- 1326
-
Chemical Modification of Pigskin Gelatin: Factors Affecting the Esterification of Gelatin with Fatty AcidDjagny, K.B. / Wang, Z. / Xu, S. et al. | 2001
- 1326
-
Food Chemistry and Toxicology - Chemical Modification of Pigskin Gelatin: Factors Affecting the Esterification of Gelatin with Fatty AcidDjagny, K.B. et al. | 2001
- 1332
-
Food Engineering and Physical Properties - Mass Balances in Porous Foods ImpregnationRoa, V. et al. | 2001
- 1332
-
Mass Balances in Porous Foods ImpregnationRoa, V. / Tapia, M.S. / Millán, F. et al. | 2001
- 1337
-
Food Engineering and Physical Properties - Reliability of Time Temperature Indicators Under Temperature AbuseShimoni, E. et al. | 2001
- 1337
-
Reliability of Time Temperature Indicators Under Temperature AbuseShimoni, E. / Anderson, E.M. / Labuza, T.P. et al. | 2001
- 1341
-
Texture of Vacuum Microwave Dehydrated Apple Chips as Affected by Calcium Pretreatment, Vacuum Level, and Apple VarietySham, P.W.Y. / Scaman, C.H. / Durance, T.D. et al. | 2001
- 1341
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Food Engineering and Physical Properties - Texture of Vacuum Microwave Dehydrated Apple Chips as Affected by Calcium Pretreatment, Vacuum Level, and Apple VarietySham, P.W.Y. et al. | 2001
- 1348
-
Food Engineering and Physical Properties - Fat Content and Fillet Shape of Atlantic Salmon: Relevance for Processing Yield and Quality of Raw and Smoked ProductsMørkøre, T. et al. | 2001
- 1348
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Fat Content and Fillet Shape of Atlantic Salmon: Relevance for Processing Yield and Quality of Raw and Smoked ProductsMørkøre, T. / Vallet, J.L. / Cardinal, M. / Gomez‐Guillen, M.C. / Montero, P. / Torrissen, O.J. / Nortvedt, R. / Sigurgisladottir, S. / Thomassen, M.S. et al. | 2001
- 1355
-
Effects of Combined Treatment of High Hydrostatic Pressure and Mild Heat on the Quality of Carrot JuiceKim, Y.‐S. / Park, S.‐J. / Cho, Y.‐H. / Park, J. et al. | 2001
- 1355
-
Food Engineering and Physical Properties - Effects of Combined Treatment of High Hydrostatic Pressure and Mild Heat on the Quality of Carrot JuiceKim, Y.-S. et al. | 2001
- 1361
-
Change in the Status of Water in Japanese Noodles During and After Boiling Observed by NMR Micro ImagingKojima, T.I. / Horigane, A.K. / Yoshida, M. / Nagata, T. / Nagasawa, A. et al. | 2001
- 1361
-
Food Engineering and Physical Properties - Change in the Status of Water in Japanese Noodles During and After Boiling Observed by NMR Micro ImagingKojima, T.I. et al. | 2001
- 1368
-
Pathogen Reduction and Quality of Lettuce Treated with Electrolyzed Oxidizing and Acidified Chlorinated WaterPark, C.‐M. / Hung, Y.‐C. / Doyle, M.P. / Ezeike, G.O.I. / Kim, C. et al. | 2001
- 1368
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Food Microbiology and Safety - Pathogen Reduction and Quality of Lettuce Treated with Electrolyzed Oxidizing and Acidified Chlorinated WaterPark, C.-M. et al. | 2001
- 1373
-
Food Microbiology and Safety - Validation of Dry Cured Ham Process for Control of PathogensReynolds, A.E. et al. | 2001
- 1373
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Validation of Dry Cured Ham Process for Control of PathogensReynolds, A.E. / Harrison, M.A. / Rose‐Morrow, R. / Lyon, C.E. et al. | 2001
- 1380
-
Efficacy of Ozone Against Escherichia coli O157:H7 on ApplesAnd, M. Achen / Yousef, A.E. et al. | 2001
- 1380
-
Food Microbiology and Safety - Efficacy of Ozone Against Escherichia coli O157:H7 on ApplesAchen, M. et al. | 2001
- 1385
-
Food Microbiology and Safety - Utilization of Zein Coating and Sorbic Acid to Reduce Listeria monocytogenes Growth on Cooked Sweet CornCarlin, F. et al. | 2001
- 1385
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Utilization of Zein Coating and Sorbic Acid to Reduce Listeria monocytogenes Growth on Cooked Sweet CornCarlin, F. / Gontard, N. / Reich, M. / Nguyen‐The, C. et al. | 2001
- 1392
-
Sensory and Nutritive Qualities of Food - Electrical Conductivity Evaluation of Postharvest Strawberry DamageJiang, Y. et al. | 2001
- 1392
-
Electrical Conductivity Evaluation of Postharvest Strawberry DamageJiang, Y. / Shiina, T. / Nakamura, N. / Nakahara, A. et al. | 2001
- 1396
-
Sensory and Nutritive Qualities of Food - Cholesterol and Lipid Oxidation Products in Cooked Meat as Affected by Raw-Meat Packaging and Irradiation and by Cooked-Meat Packaging and Storage TimeDu, M. et al. | 2001
- 1396
-
Cholesterol and Lipid Oxidation Products in Cooked Meat as Affected by Raw‐Meat Packaging and Irradiation and by Cooked‐Meat Packaging and Storage TimeDu, M. / Nam, K.C. / Ahn, D.U. et al. | 2001
- 1402
-
Sensory and Nutritive Qualities of Food - Keeping Quality of Sea-Frozen Thawed Cod Fillets on IceMartinsdottir, E. et al. | 2001
- 1402
-
Keeping Quality of Sea‐Frozen Thawed Cod Fillets on IceAnd, E. Martinsdóttir / Magnússon, H. et al. | 2001
- 1409
-
Sensory and Nutritive Qualities of Food - The Effects of Oat Fiber on the Properties of Light Bologna and Fat-free FrankfurtersSteenblock, R.L. et al. | 2001
- 1409
-
The Effects of Oat Fiber on the Properties of Light Bologna and Fat‐free FrankfurtersSteenblock, R.L. / Sebranek, J.G. / Olson, D.G. / Love, J.A. et al. | 2001
- 1416
-
Sensory and Nutritive Qualities of Food - Monitoring Chemical Changes in Some Foods Using Fourier Transform Photoacoustic SpectroscopyIrudayaraj, J. et al. | 2001
- 1416
-
Monitoring Chemical Changes in Some Foods Using Fourier Transform Photoacoustic SpectroscopyIrudayaraj, J. / Sivakesava, S. / Kamath, S. / Yang, H. et al. | 2001
- 1422
-
Sensory and Nutritive Qualities of Food - Development of a Descriptive Language for Cheddar CheeseDrake, M.A. et al. | 2001
- 1422
-
Development of a Descriptive Language for Cheddar CheeseDrake, M.A. / Mcingvale, S.C. / Gerard, P.D. / Cadwallader, K.R. / Civille, G.V. et al. | 2001
- 1428
-
Hydrolysis of N‐Acetyl‐L‐Glutamine by Acylase IBaxter, J. / Kim, Y. / Snowden, M. et al. | 2001
- 1428
-
Sensory and Nutritive Qualities of Food - Hydrolysis of N-Acetyl-L-Glutamine by Acylase IBaxter, J. et al. | 2001
- 1434
-
Annual Subject Index| 2001
- 1450
-
Annual Author Index| 2001
- 1452
-
Annual Reviewer Index| 2001
- 1453
-
Information for Authors (Style Guide)| 2001
-
Author Index| 2001
-
Industrial Application Briefs| 2001
-
IFS Masthead| 2001