ชื่อสามัญ : เนื้อวัว (beef)
ชื่อวิทยาศาสตร์ : Bos taurus
ตระกูล : Bovidae
ชื่อสามัญ : เนื้อวัว (beef)
ชื่อวิทยาศาสตร์ : Bos taurus
ตระกูล : Bovidae
พบทั้งสิ้น 78 เรื่อง
- 61.The Most Common Non-beef Foods Linked to Escherichia coli 0157:H7 Outbreaks
Caroline Smith Dewaal and Giselle C. Hicks
Program and Abstract Book, IAFP 2005 (International Association for Food Protection) - 92nd Annul Meeting, 14-17 August 2005, Baltimore, Maryland, USA. 256 pages. - 62.Sources of Beef Contamination with Escherichia coli 0157:H7 from Feedlot to Harvest Floor
C. A. Simpson, K. Childs, W. Warren-Serna, K. E. Belk, J. N. Sofos, J. A. Scanga, and G. C. Smith
Program and Abstract Book, IAFP 2005 (International Association for Food Protection) - 92nd Annul Meeting, 14-17 August 2005, Baltimore, Maryland, USA. 256 pages. - 63.Effect of Refrigerating Delayed Shipments of Raw Ground Beef on the Detection of Salmonella Typhimurium
Neelam Narang, Mark L. Tamplin, and William C. Cray
Program and Abstract Book, IAFP 2005 (International Association for Food Protection) - 92nd Annul Meeting, 14-17 August 2005, Baltimore, Maryland, USA. 256 pages. - 64.Reduction of Escherichia coli 0157:H7 from Refrigerated Nitrogen Packed Ground Beef Using Microencapsulated Allyl Isothiocyanate (AIT)
Pedro Chacon and Richard Holley
Program and Abstract Book, IAFP 2005 (International Association for Food Protection) - 92nd Annul Meeting, 14-17 August 2005, Baltimore, Maryland, USA. 256 pages. - 65.D-radiation Values of Salmonella DT104 Inoculated in Ground Beef and Pork and on Radish Sprouts
Kathleen T. Rajkowski
Program and Abstract Book, IAFP 2005 (International Association for Food Protection) - 92nd Annul Meeting, 14-17 August 2005, Baltimore, Maryland, USA. 256 pages. - 66.The Identification of an Escherichia coli 0157:H7 Meat Processing Indicator for Fresh Meat through the Comparison of the Effects of Selected Antimicrobial Interventions
K. M. Marshall, S. E. Niebuhr, G. R. Acuff, and J. S. Dickson
Program and Abstract Book, IAFP 2005 (International Association for Food Protection) - 92nd Annul Meeting, 14-17 August 2005, Baltimore, Maryland, USA. 256 pages. - 67.Validation of Time and Temperature Values as Critical Limits for Ground Beef Processing and Storage- Escherichia coli 0157:H7
Jason Mann and Mindy Brashears
Program and Abstract Book, IAFP 2005 (International Association for Food Protection) - 92nd Annul Meeting, 14-17 August 2005, Baltimore, Maryland, USA. 256 pages. - 68.Decontamination of Beef Cuts, Intended for Blade/Needle or Moisture-enhancement Tenderization by Surface Trimming vs. Rinsing with Solutions of Hot (82˚C) Water, Warm (55˚C) Lactic Acid or Activated Lactoferrin Plus Warm (55˚C) Lactic Acid
Courtney Heller, John Scanga, John Sofos, Keith Belk, R. Todd Bacon, and Gary Smith
Program and Abstract Book, IAFP 2005 (International Association for Food Protection) - 92nd Annul Meeting, 14-17 August 2005, Baltimore, Maryland, USA. 256 pages. - 69.Control of Clostridium perfringens in a model roast beef by salts of organic acids during chilling
V.K. Juneja and H. Thippareddi
Book of Abstracts, 2004 IFT (Institute of Food Technologists) Annual Meeting and Food Expo, 13-16 July 2004, Las Vegas, Nevada, USA. 321 pages. - 70.Inactivation of Escherichia coli O157:H7 in packaged ground beef by allyl isothiocyanate
D. Nadarajah, J.H. Han, and R.A. Holley
International Journal of Food Microbiology, Volume 99, Issue 3, 1 April 2005, Pages 269-279 - 71.Three essays on economics of quality in agricultural markets
Wang, Chia-Hsing
Ph.D., The Ohio State University, 2003, 116 pages - 72.Preharvest and postharvest intervention strategies to reduce prevalence of pathogens in beef and beef products
Ransom, Justin Robert
Ph.D., Colorado State University, 2004, 97 pages - 73.Isolation of shiga toxigenic Escherichia coli from raw beef in Palestine
Ghaleb M. Adwan and Kamel M. Adwan
International Journal of Food Microbiology, Volume 97, Issue 1 , 1 December 2004, Pages 81-84 - 74.Models of the behavior of Escherichia coli O157:H7 in raw sterile ground beef stored at 5 to 46 C
Mark L. Tamplin, Greg Paoli, Benne S. Marmer and John Phillips
International Journal of Food Microbiology, Volume 100, Issues 1-3 , 15 April 2005, Pages 335-344 - 75.Use of mustard flour to inactivate Escherichia coli O157:H7 in ground beef under nitrogen flushed packaging
D. Nadarajah, J.H. Han and R.A. Holley
International Journal of Food Microbiology, Volume 99, Issue 3 , 1 April 2005, Pages 257-267 - 76.Characteristics of cytotoxic necrotizing factor and cytolethal distending toxin producing Escherichia coli strains isolated from meat samples in Northern Ireland
H.J. Kadhum, H.J. Ball, E. Oswald and M.T. Rowe
Food Microbiology, Volume 23, Issue 5 , August 2006, Pages 491-497 - 77.Effects of lactic acid and hot water treatments on Salmonella Typhimurium and Listeria monocytogenes on beef
Haydar Özdemir, Yeliz Yıldırım, Özlem Küplülü, Ahmet Koluman, Muammer Göncüoğlu and Gökhan İnat
Food Control Volume 17, Issue 4, April 2006, Pages 299-303 - 78.Cholesterol oxide, cholesterol, total lipid and fatty acid contents in processed meat products during storage
S.R. Baggio and N. Bragagnolo
LWT - Food Science and Technology Volume 39, Issue 5, June 2006, Pages 513-520