Journal of Food Protection

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Volume 42; Issue 8

Measurement of Water Activity in Foods: A Review

ICMSF Methods Studies. XI. Collaborative/Comparative Studies on Determination of Coliforms Using the Most Probable Number Procedure

Seasonal and Processing Influences on Bacterial Count of Raw and Processed Milk

Recovering Low Levels of Various Salmonella Serotypes from Deep-frozen Broiler Carcasses by Direct Enrichment

Changes in Soluble Nitrogen, pH and Lactic Acid During Ripening of Chabichou-type Cheese