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- Description:
- Includes references
- Author:
- Novak, J.S. , Sommers, C.H. , Juneja, V.K.
- Subject:
- food preservation , fresh-cut foods , heat treatment , Clostridium perfringens , food contamination , food pathogens , bacterial contamination , heat tolerance , DNA damage , spore-forming bacteria , bacterial spores , vegetative cells , microbial detection , stress tolerance
- Collection:
- Journal Articles, USDA Authors, Peer-Reviewed
- Year:
- 2005
- Description:
- Includes references
- Author:
- Bari, M.L. , Nakauma, M. , Todoriki, S. , Juneja, V.K. , Isshiki, K. , Kawamoto, S.
- Subject:
- broccoli , Brassica oleracea var. italica , cabbage , Brassica oleracea var. capitata , tomatoes , Solanum lycopersicum var. lycopersicum , mung beans , Vigna radiata var. radiata , bean sprouts , food irradiation , gamma radiation , food storage , refrigeration , storage time , food spoilage , food contamination , bacterial contamination , food pathogens , Listeria monocytogenes , food quality , sensory evaluation , appearance (quality) , color , texture , food acceptability , taste , fresh-cut foods
- Collection:
- Journal Articles, USDA Authors, Peer-Reviewed
- Year:
- 2005
- Description:
- Includes references
- Author:
- Juneja, V.K. , Marks, H.M.
- Subject:
- food pathogens , Escherichia coli , heat tolerance , pathogen survival , serotypes , kinetics , statistical analysis , nonlinear models , heat inactivation , inactivation temperature , bacterial contamination , food contamination , gravy , beef
- Collection:
- Journal Articles, USDA Authors, Peer-Reviewed
- Year:
- 2005