Search Results - Tatini, Sita

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  1. 1
    Survival of Helicobacter pylori in ready-to-eat foods at 4°C

    Survival of Helicobacter pylori in ready-to-eat foods at 4°C by Poms, Roland E, Tatini, Sita R

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  2. 2
    Incidence of Salmonella in Fish and Seafood

    Incidence of Salmonella in Fish and Seafood by Heinitz, Maxine L., Ruble, Ramona D., Wagner, Dean E., Tatini, Sita R.

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  3. 3
    Antimicrobial-Resistant and Extraintestinal Pathogenic Escherichia coli in Retail Foods

    Antimicrobial-Resistant and Extraintestinal Pathogenic Escherichia coli in Retail Foods by Johnson, James R., Kuskowski, Michael A., Smith, Kirk, O’Bryan, Timothy T., Tatini, Sita

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  4. 4
    Enumeration of viable Listeria species and Listeria monocytogenes in foods

    Enumeration of viable Listeria species and Listeria monocytogenes in foods by Heisick, J.E. (U.S. Food and Drug Administration, Minneapolis, MN.), Rosas-Marty, L.I, Tatini, S.R

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  5. 5
    Evaluation of a two-step protocol for rapid detection of Salmonella in ice-cream and Cheddar cheese

    Evaluation of a two-step protocol for rapid detection of Salmonella in ice-cream and Cheddar cheese by Velázquez, Madeline, Tatini, Sita R, Fęirtag, Joellen M.

    Published in Food microbiology
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  6. 6
    An evaluation of the microbiological safety of reduced-fat cheddar-like cheese

    An evaluation of the microbiological safety of reduced-fat cheddar-like cheese by MEHTA, A, TATINI, S. R

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  7. 7
    Salmonella enteritidis contamination of ice cream associated with a 1994 multistate outbreak

    Salmonella enteritidis contamination of ice cream associated with a 1994 multistate outbreak by Vought, K.J, Tatini, S.R

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  8. 8
    Microbiological safety of blue and cheddar cheeses containing naturally modified milk fat

    Microbiological safety of blue and cheddar cheeses containing naturally modified milk fat by Schaffer, S.M. (University of Minnesota, St. Paul, MN.), Tatini, S.R, Baer, R.J

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  9. 9
    Response to the article by Wallace E. Garthright

    Response to the article by Wallace E. Garthright by Hawkins, Douglas M., Roussanov, Bisser, Tatini, Sita

    Published in Food microbiology
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  10. 10
    Comparative study of recovery of Salmonella javiana from mozzarella cheese by two official analytical procedures

    Comparative study of recovery of Salmonella javiana from mozzarella cheese by two official analytical procedures by Hoffman, C.A. (University of Minnesota, St. Paul, MN.), Wagner, D.E, Tatini, S

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  11. 11
    Storage life of pork chops in CO2 [carbon dioxide] containing atmospheres

    Storage life of pork chops in CO2 [carbon dioxide] containing atmospheres by Spahl, A, Reineccius, G, Tatini, S

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  12. 12
    Storage Life of Pork Chops in CO 2 -Containing Atmospheres 1

    Storage Life of Pork Chops in CO 2 -Containing Atmospheres 1 by Spahl, Amy, Reineccius, Gary, Tatini, Sita

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  13. 13
    Storage Life of Pork Chops in CO2-Containing Atmospheres 1

    Storage Life of Pork Chops in CO2-Containing Atmospheres 1 by Spahl, Amy, Reineccius, Gary, Tatini, Sita

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  14. 14
    Comparative Evaluation of the Difco Disc Assay Method for Detecting Penicillin in Milk and Milk Products

    Comparative Evaluation of the Difco Disc Assay Method for Detecting Penicillin in Milk and Milk Products by Ginn, R E, Tatini, Sita, Packard, Jr, V S

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