15 research outputs found
Application of Scharer's quantitative method for the determination of residual alkaline phosphatase activity in standard Minas
Full text linkComparisons of Short-Time Holding Procedures to Determine Thermal Resistance of Staphylococcus aureus
No full textPartitioning of Skim Milk Components as a Function of pH, Acidulant, and Temperature During Membrane Processing
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Home-Canning of Food: Effect of a Higher Process Temperature (121oC) on the Quality of Low-Acid Foods.
No full textShelf-Life of Pasteurized Process Cheese Spreads Made from Cheddar Cheese Manufactured with a Nisin-Producing Starter Culture
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Effect of Further Processing Systems on Selected Microbiological Attributes of Turkey Meat Products
No full textTHERMAL INACTIVATION OF Clostridium sporogenes PA 3679 AND Bacillus stearothermophilus 1518 IN LOW-ACID HOME-CANNED FOODS
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