Journal of Food Protection

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Volume 52; Issue 11

Comparison of Four Agar Media for Detection of Histamine-Producing Bacteria in Tuna

Chemical and Organoleptic Properties of Irradiated Dried Whole Egg and Egg Yolk

Use of Bacterial Cultures in the Ripening of Fermented Sausages

Inhibition or Inactivation of Listeria monocytogenes by Sodium Benzoate together with some Organic Acids