125 items found

Tags: USDA PMP

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  • OpenFSMR

    Survival during storage of soudjouk-style fermented sausage: E. coli O157:H7

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  • OpenFSMR

    Time to obtain 6.5 log10 lethality for Salmonella Serotypes in ground beef

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  • OpenFSMR

    Growth of Salmonella Typhimurium on Chicken Skin

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  • OpenFSMR

    Growth Model: Listeria monocytogenes (Broth Culture, Aerobic)

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  • OpenFSMR

    Growth Model: Staphylococcus aureus (Broth Culture, Aerobic)

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  • OpenFSMR

    Growth of Listeria monocytogenes in Seafood Salad

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  • OpenFSMR

    Growth Model: Bacillus cereus (Broth Culture, Anaerobic)

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  • OpenFSMR

    Growth of Salmonella Typhimurium DT104 from a Low Initial Density on Chicken ...

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  • OpenFSMR

    Growth of Salmonella Dublin in Sterile, Cooked Ground Chicken Thigh Meat Burgers

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  • OpenFSMR

    Growth Model: Bacillus cereus (Broth Culture, Aerobic)

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  • OpenFSMR

    Survival during fermentation of soudjouk-style fermented sausage: S. Typhimurium

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  • OpenFSMR

    Effects of Sodium Lactate on the Survival of Listeria Monocytogenes in Cooked...

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  • OpenFSMR

    Growth of Salmonella Enteritidis in Sterile, Cooked Ground Chicken Breast Mea...

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  • OpenFSMR

    Predictive Model for Growth of Clostridium perfringens during Cooling of Cook...

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  • OpenFSMR

    Survival of Listeria monocytogenes in Salmon during Simulated Smoking Processes

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  • OpenFSMR

    Growth Model: Staphylococcus aureus (Broth Culture, Anaerobic)

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  • OpenFSMR

    Growth Model: Escherichia coli [O157:H7] (Broth Culture, Aerobic)

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  • OpenFSMR

    Growth Model: Shigella flexneri (Broth Culture, Aerobic)

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  • OpenFSMR

    Survival during drying of soudjouk-style fermented sausage: L. monocytogenes

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  • OpenFSMR

    Growth Model: Escherichia coli [O157:H7] (Broth Culture, Aerobic)

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