Search Results - "Ingham, S C" :: K.UTB vyhledávací portál

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Comparison of bulk-tank standard plate count and somatic cell count for Wisconsin dairy farms in three size categories

by Ingham, S.C., Hu, Y., Ané, C.
Published in Journal of dairy science (01.08.2011)

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Intrinsic and inducible resistance to hydrogen peroxide in Bifidobacterium species

by Oberg, T. S, Steele, J. L, Ingham, S. C, Smeianov, V. V, Briczinski, E. P, Abdalla, A, Broadbent, J. R
Published in Journal of industrial microbiology & biotechnology (01.12.2011)

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Lethality of Home-Style Dehydrator Processes against Escherichia coli O157:H7 and Salmonella Serovars in the Manufacture of Ground-and-Formed Beef Jerky and the Potential for Using a Pathogen Surrogate in Process Validation

by Borowski, A.G, Ingham, S.C, Ingham, B.H
Published in Journal of food protection (01.10.2009)

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Survival of Escherichia coli O157:H7 in Ground Beef after Sublethal Heat Shock and Subsequent Isothermal Cooking

by Wiegand, K.M, Ingham, S.C, Ingham, B.H
Published in Journal of food protection (01.08.2009)

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Factors Associated with Salmonella Prevalence on Pork Carcasses in Very Small Abattoirs in Wisconsin

by Algino, R.J, Badtram, G.A, Ingham, B.H, Ingham, S.C
Published in Journal of food protection (01.04.2009)

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Validation of apple cider pasteurization treatments against Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes

by Mak, P P, Ingham, B H, Ingham, S C
Published in Journal of food protection (01.11.2001)

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Correction to: Intrinsic and inducible resistance to hydrogen peroxide in Bifidobacterium species

by Oberg, T. S., Steele, J. L., Ingham, S. C., Smeianov, V. V., Briczinski, E. P., Abdalla, A., Broadbent, J. R.
Published in Journal of industrial microbiology & biotechnology (01.08.2018)

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Polyphenol oxidase activity as a potential intrinsic index of adequate thermal pasteurization of apple cider

by CHEN, L, INGHAM, B. H, INGHAM, S. C
Published in Journal of food protection (01.05.2004)

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Survival of Escherichia coli O157:H7 and Salmonella spp. in acidic condiments

by Tsai, Y.W. (University of Wisconsin-Madison, WI.), Ingham, S.C
Published in Journal of food protection (01.07.1997)

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Growth of Strains of the Major Non-O157 Shiga Toxin―Producing Escherichia coli Serogroups Is Not Different from Growth of Escherichia coli O157:H7 in Neutral Broth (pH 7.4) and Acidified Broth (pH 5.6) at 10°C

by CHATZIKYRIAKIDOU, K, GEIER, R. R, INGHAM, S. C, INGHAM, B. H
Published in Journal of food protection (01.09.2014)

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Survival of Escherichia coli O157:H7 in synthetic gastric fluid after cold and acid habituation in apple juice or trypticase soy broth acidified with hydrochloric acid or organic acids

by Uljas, H.E. (University of Wisconsin-Madison, Madison, WI.), Ingham, S.C
Published in Journal of food protection (01.08.1998)

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Sources and extent of microbiological contamination of beef carcasses in seven United States slaughtering plants

by Sofos, J.N, Kochevar, S.L, Bellinger, G.R, Buege, D.R, Hancock, D.D, Ingham, S.C, Morgan, J.B, Reagan, J.O, Smith, G.C
Published in Journal of food protection (01.02.1999)

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Community consultation in emergency neurotrauma research: results from a pre-protocol survey

by Clark, D. J., Kolias, A. G., Corteen, E. A., Ingham, S. C., Piercy, J., Crick, S. J., Menon, D. K., Hutchinson, P. J.
Published in Acta neurochirurgica (01.07.2013)

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