Search Results - IHNOT, A. M

  • Showing 1 - 7 results of 7
Refine Results
  1. 1
    Comparative survival of Salmonella typhimurium DT 104, Listeria monocytogenes, and Escherichia coli O157:H7 in preservative-free apple cider and simulated gastric fluid

    Comparative survival of Salmonella typhimurium DT 104, Listeria monocytogenes, and Escherichia coli O157:H7 in preservative-free apple cider and simulated gastric fluid by Roering, Ann M, Luchansky, John B, Ihnot, Anne M, Ansay, Susan E, Kaspar, Charles W, Ingham, Steven C

    Get full text
    Items that cite this one
    Article
    Save to List
    Saved in:
  2. 2
    Behavior of Salmonella typhimurium DT104 during the manufacture and storage of pepperoni

    Behavior of Salmonella typhimurium DT104 during the manufacture and storage of pepperoni by Ihnot, Anne M, Roering, Ann M, Wierzba, Rachel K, Faith, Nancy G, Luchansky, John B

    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  3. 3
    Survival of Escherichia coli O157:H7 in full- and reduced-fat pepperoni after manufacture of sticks, storage of slices at 4 degrees C or 21 degrees C under air and vacuum, and baking of slices on frozen pizza at 135, 191 and 246 degrees C

    Survival of Escherichia coli O157:H7 in full- and reduced-fat pepperoni after manufacture of sticks, storage of slices at 4 degrees C or 21 degrees C under air and vacuum, and baki... by Faith, N.G. (University of Wisconsin, Madison, WI.), Wierzba, R.K, Ihnot, A.M, Roering, A.M, Lorang, T.D, Kaspar, C.W, Luchansky, J.B

    Get full text
    Article
    Save to List
    Saved in:
  4. 4
    Pasteurization vacuum-sealed packages of summer sausage inoculated with Listeria monocytogenes

    Pasteurization vacuum-sealed packages of summer sausage inoculated with Listeria monocytogenes by Roering, A.M. (University of Wisconsin, Madison, WI.), Wierzba, R.K, Ihnot, A.M, Luchansky, J.B

    Published in Journal of food safety
    Get full text
    Items that this one cites
    Items that cite this one
    Article
    Save to List
    Saved in:
  5. 5
    Survival of Escherichia coli O157:H7 in full- and reduced-fat pepperoni after manufacture of sticks, storage of slices at 4°C or 21°C under air and vacuum, and baking of slices on frozen pizza at 135, 191 and 246°C

    Survival of Escherichia coli O157:H7 in full- and reduced-fat pepperoni after manufacture of sticks, storage of slices at 4°C or 21°C under air and vacuum, and baking of slices on... by FAITH, N. G, WIERZBA, R. K, IHNOT, A. M, ROERING, A. M, LORANG, T. D, KASPAR, C. W, LUCHANSKY, J. B

    Get full text
    Items that cite this one
    Article
    Save to List
    Saved in:
  6. 6
    Research communication behavior of Salmonella typhimurium DT104 during the manufacture and storage of pepperoni

    Research communication behavior of Salmonella typhimurium DT104 during the manufacture and storage of pepperoni by IHNOT, A. M, ROERING, A. M, WIERZBA, R. K, FAITH, N. G, LUCHANSKY, J. B

    Get full text
    Article
    Save to List
    Saved in:
  7. 7
    Survival of Escherichia coli O157:H7 in full-and reduced-fat pepperoni after manufacture of sticks, storage of slices at 4 degree C or 21 degree C under air and vacuum, and baking of slices on frozen pizza at 135, 191 and 246 degree C

    Survival of Escherichia coli O157:H7 in full-and reduced-fat pepperoni after manufacture of sticks, storage of slices at 4 degree C or 21 degree C under air and vacuum, and baking... by Faith, NG, Wierzba, R K, Ihnot, A M, Roering, A M, Lorang, T D, Kaspar, C W, Luchansky, J B

    Get full text
    Article
    Save to List
    Saved in:

Search Tools: