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Determination of 5-Log Pathogen Reduction Times for Heat-Processed, Acidified Vegetable Brines
Online Contents | 2005| -
Survival of-Escherichia coli-O157:H7 in Cucumber Fermentation Brines
British Library Online Contents | 2011| -
Use of RAPD-PCR as a method to follow the progress of starter cultures in sauerkraut fermentation
British Library Online Contents | 2004| -
Isolation and characterization of a Lactobacillus plantarum bacteriophage, JL-1, from a cucumber fermentation
British Library Online Contents | 2003| -
M: Food Microbiology and Safety - Malolactic Activity of Lactic Acid Bacteria during Sauerkraut Fermentation
Online Contents | 2004|Contributors: Breidt Jr, F. -
M Food Microbiology and Safety - Isolation and Selection of Lactic Acid Bacteria as Biocontrol Agents for Nonacidified, Refrigerated Pickles
Online Contents | 2005|Contributors: Breidt Jr, F. -
FOOD MICROBIOLOGY - Isolation and Characterization of Bacteriophages from Fermenting Sauerkraut
Online Contents | 2002|Contributors: Breidt Jr, F. -
Novel Quantitative Assays for Estimating the Antimicrobial Activity of Fresh Garlic Juice
Online Contents | 2001|Contributors: Breidt Jr, F. -
E Food Engineering and Physical Properties - Heat Transfer and Microbial Kinetics Modeling to Determine the Location of Microorganisms within Cucumber Fruit
Online Contents | 2005|Contributors: Breidt Jr, F.
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