Search Results - Breidt, Jr, Fred

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  1. 1
    Effect of Brine Acidification on Fermentation Microbiota, Chemistry, and Texture Quality of Cucumbers Fermented in Calcium or Sodium Chloride Brines

    Effect of Brine Acidification on Fermentation Microbiota, Chemistry, and Texture Quality of Cucumbers Fermented in Calcium or Sodium Chloride Brines by McMurtrie, Erin K., Johanningsmeier, Suzanne D., Breidt, Fred, Price, Robert E.

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  2. 2
    Isolation and selection of lactic acid bacteria as biocontrol agents for nonacidified, refrigerated pickles

    Isolation and selection of lactic acid bacteria as biocontrol agents for nonacidified, refrigerated pickles by Reina, L.D, Breidt, F., Jr, Fleming, H.P, Kathariou, S

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  3. 3
    Effects of pH, Dissolved Oxygen, and Ionic Strength on the Survival of Escherichia coli O157:H7 in Organic Acid Solutions

    Effects of pH, Dissolved Oxygen, and Ionic Strength on the Survival of Escherichia coli O157:H7 in Organic Acid Solutions by Kreske, Audrey C, Bjornsdottir, Kristin, Breidt, Fred, Hassan, Hosni

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  4. 4
    Determination of 5-log reduction times for food pathogens in acidified cucumbers during storage at 10 and 25 degrees C

    Determination of 5-log reduction times for food pathogens in acidified cucumbers during storage at 10 and 25 degrees C by Breidt, Jr, Fred, Hayes, Janet, McFeeters, Roger F

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  5. 5
    Determination of 5-Log Reduction Times for Food Pathogens in Acidified Cucumbers during Storage at 10 and 25°C

    Determination of 5-Log Reduction Times for Food Pathogens in Acidified Cucumbers during Storage at 10 and 25°C by Breidt, F. Jr, Hayes, J, McFeeters, R.F

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