Journal of Food Protection

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Volume 44; Issue 12

Prevention of Salmonella Infection in Chicks by Treatment with Fecal Cultures from Mature Chickens (Nurmi Cultures)

Packaging of Beef Loin Steaks in 75% O 2 plus 25% CO 2 . I. Physical and Sensory Properties

Food Safety Evaluation: Acute Oral and Dermal Effects of the Algae Scenedesmus acutus and Spirulina platensis on Albino Rats

Packaging of Beef Loin Steaks in 75% O 2 Plus 25% CO 2 . II. Microbiological Properties