RACCACH, M.: search on Z-Library

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1

The effect of temperature on the lactic acid fermentation of rye flour

M Raccach, T Bamiro

Journal:

Food Microbiology

Year:

1997

Language:

english

File:

PDF, 74 KB

english, 1997

2

The fermentation of whole wheat flour by Pediococcus pentosaceus / Fermentacion de harina de trigo integral con Pediococcus pentosaceus

Raccach, M., Tully, T.

Journal:

Food Science and Technology International

Year:

1999

Language:

english

File:

PDF, 587 KB

english, 1999

3

POTENTIAL APPLICATION OF MICROBIAL ANTAGONISM TO EXTENDED STORAGE STABILITY OF A FLESH TYPE FOOD

M. RACCACH, R. C. BAKER, J. M. REGENSTEIN, E. J. MULNIX

Journal:

Journal of Food Science

Year:

1979

Language:

english

File:

PDF, 499 KB

english, 1979

4

THE EFFECT OF TEMPERATURE ON MICROBIAL GROWTH IN ORANGE JUICE

M. RACCACH, M. MELLATDOUST

Journal:

Journal of Food Processing and Preservation

Year:

2007

Language:

english

File:

PDF, 171 KB

english, 2007

5

Studies of the recovery of frozen Salmonella gallinarum: the roles of cooling rate, initial cell concentration and plating medium

M. RACCACH, B. JUVEN

Journal:

International Journal of Food Science & Technology

Year:

1973

Language:

english

File:

PDF, 293 KB

english, 1973

6

Analyses and predictions of the deterioration of comminuted beef

Journal:

Year:

1998

Language:

english

File:

PDF, 641 KB

english, 1998

7

Fermented Mechanically Deboned Poultry Meat and Survival of Staphylococcus aureus

RACCACH, M., BAKER, R. C.

Journal:

Journal of Food Protection

Year:

1979

Language:

english

File:

PDF, 358 KB

english, 1979

8

Method for Selection of Lactic Acid Bacteria and Determination of Minimum Temperature for Meat Fermentations

Journal:

Journal of Food Protection

Year:

1984

File:

PDF, 188 KB

1984

9

Lactic Acid Bacteria as an Antispoilage and Safety Factor in Cooked, Mechanically Deboned Poultry Meat

RACCACH, M., BAKER, R. C.

Journal:

Journal of Food Protection

Year:

1978

Language:

english

File:

PDF, 220 KB

english, 1978

10

Effect of suspending and plating media on the recovery of Salmonella gallinarum following freezing and thawing

M. RACCACH, B. J. JUVEN

Journal:

International Journal of Food Science & Technology

Year:

1976

Language:

english

File:

PDF, 370 KB

english, 1976

11

The inhibition of Listeria monocytogenes in milk by dehydrated pediococcal spent medium

M. Raccach, D.J. Geshell

Journal:

Food Microbiology

Year:

1995

Language:

english

File:

PDF, 560 KB

english, 1995

12

MICROBIAL PROPERTIES OF MECHANICALLY DEBONED FISH FLESH

M. RACCACH, R. C. BAKER

Journal:

Journal of Food Science

Year:

1978

Language:

english

File:

PDF, 323 KB

english, 1978

13

Frozen storage of Escherichia coli O157: H7 in vegetable broth

M Raccach, T Bamiro, J Clinch, G Combs, A Gierczynski, R Karam

Journal:

Year:

2002

Language:

english

File:

PDF, 120 KB

english, 2002

14

Variations in bacterial counts during the production of frozen green beans

M. RACCACH, B. JUVEN, Y. HENIS

Journal:

International Journal of Food Science & Technology

Year:

1972

Language:

english

File:

PDF, 255 KB

english, 1972

15

BACTERIAL REPRESSIVE ACTION OF MEAT STARTER CULTURE IN PASTEURIZED LIQUID WHOLE EGG

M. RACCACH, R. C. BAKER

Journal:

Journal of Food Science

Year:

1979

Language:

english

File:

PDF, 401 KB

english, 1979

16

The effect of chloride salts onYersinia enterocoliticain meat

M. Raccach, E.C. Henningsen

Journal:

Food Microbiology

Year:

1997

Language:

english

File:

PDF, 78 KB

english, 1997

17

Encyclopedia of Food Microbiology || PEDIOCOCCUS

Year:

1999

File:

PDF, 612 KB

1999

18

Effect of chloride salts on the fermentative activity of meat lactic acid bacteria

M. Raccach, Cheryl M. Planck

Journal:

Food Microbiology

Year:

1985

Language:

english

File:

PDF, 288 KB

english, 1985

19

Lactic Acid Fermentation Using High Levels of Culture and the Fate of Staphylococcus aureus in Meat

Journal:

Journal of Food Science

Year:

1986

Language:

english

File:

PDF, 276 KB

english, 1986

20

Antibacterial Effect of Tertiary Butylhydroquinone Against Two Genera of Gram Positive Cocci

M. RACCACH, E. C. HENNINGSEN

Journal:

Journal of Food Science

Year:

1982

Language:

english

File:

PDF, 516 KB

english, 1982

21

Natural fermentation of wheat flours

M. Raccach, T. Bamiro, J. Clinch, G. Combs, A. Gierczynski, R. Karam

Journal:

Year:

2004

Language:

english

File:

PDF, 255 KB

english, 2004

22

Pediococci and Biotechnology

Journal:

Critical Reviews in Microbiology

Year:

1987

Language:

english

File:

PDF, 1.20 MB

english, 1987

23

The Effect of Lactic Acid Bacteria on Some Properties of Mechanically Deboned Poultry Meat

RACCACH, M., BAKER, R. C.

Journal:

Poultry Science

Year:

1979

Language:

english

File:

PDF, 251 KB

english, 1979

24

Formation of Hydrogen Peroxide by Meat Starter Cultures

RACCACH, M., BAKER, R. C.

Journal:

Journal of Food Protection

Year:

1978

File:

PDF, 86 KB

1978

25

MODELING THE RESPONSE OF SALMONELLA MUENCHEN IN ORANGE JUICE

M. RACCACH, E. CARLSON

Journal:

Journal of Food Processing and Preservation

Year:

2010

Language:

english

File:

PDF, 243 KB

english, 2010

26

Susceptibility of meat lactic acid bacterla to antibiotics

M. Raccach, Sandra L. Kovac, Cheryl M. Meyer

Journal:

Food Microbiology

Year:

1985

Language:

english

File:

PDF, 353 KB

english, 1985

27

Some aspects of meat fermentation

Journal:

Food Microbiology

Year:

1992

Language:

english

File:

PDF, 833 KB

english, 1992

28

THE ANTIMICROBIAL ACTIVITY OF PHENOLIC ANTIOXIDANTS IN FOODS: A REVIEW

Journal:

Journal of Food Safety

Year:

1984

Language:

english

File:

PDF, 1.56 MB

english, 1984

29

Thermal inactivation of the frozen thawed traditional meat starter culture, Pediococcus pentosaceus, in a meat model system

M. Raccach, H.R. Tilley

Journal:

Year:

2006

Language:

english

File:

PDF, 139 KB

english, 2006

30

THE COMBINED EFFECT OF ELECTRICAL STIMULATION AND BLADE TENDERIZATION ON SOME BOVINE MUSCLES

M. RACCACH, R. L. HENRICKSON

Journal:

Journal of Food Processing and Preservation

Year:

1978

Language:

english

File:

PDF, 550 KB

english, 1978

31

The inhibition of Listeria monocytogenes in milk by pediococci

M. Raccach, D.J. Geshell

Journal:

Food Microbiology

Year:

1993

File:

PDF, 261 KB

1993

32

Effect of Manganese Ions on the Fermentative Activity of Frozen-Thawed Lactobacilli

M. RACCACH, PAMELA S. MARSHALL

Journal:

Journal of Food Science

Year:

1985

Language:

english

File:

PDF, 512 KB

english, 1985

33

Antibiosis of some lactic acid bacteria including Lactobacillus acidophilus toward Listeria monocytogenes

M. Raccach, Rose McGrath, Helga Daftarian

Journal:

International Journal of Food Microbiology

Year:

1989

Language:

english

File:

PDF, 532 KB

english, 1989

34

Encyclopedia of Food Microbiology || Pediococcus

Year:

2014

Language:

english

File:

PDF, 93 KB

english, 2014

35

Role of Lactic Acid Bacteria, Curing Salts, Spices and Temperature in Controlling the Growth of Yersinia enterocolitica

RACCACH, M., HENNINGSEN, E. C.

Journal:

Journal of Food Protection

Year:

1984

Language:

english

File:

PDF, 425 KB

english, 1984

36

Combined Effect of Monotertiary Butylhydroquinone and Sodium Chloride on Lactic Acid Bacteria

RACCACH, M., SCHILZ, M. E., KOVAC, S. L.

Journal:

Journal of Food Protection

Year:

1984

File:

PDF, 584 KB

1984

37

Manganese and Lactic Acid Bacteria

Journal:

Journal of Food Protection

Year:

1985

Language:

english

File:

PDF, 419 KB

english, 1985

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