A SEMANTIC BASIS FOR PROGRAM VERIFICATION. = BASE SEMANTIQUE POUR LA VERIFICATION DE PROGRAMMESHATCHER WS.1974; J. CYBERN.; U.S.A.; DA. 1974; VOL. 4; NO 1; PP. 61-69; BIBL. 5 REF.Article

EFFECT OF TEMPERATURE ON SURVIVAL OF YEAST IN 45^O AND 65^O BRIX ORANGE CONCENTRATEMURDOCK DI; HATCHER WS JR.1978; J. FOOD PROTECT.; USA; DA. 1978; VOL. 41; NO 9; PP. 689-691; BIBL. 7 REF.Article

A SIMPLE METHOD TO SCREEN FRUIT JUICES AND CONCENTRATES FOR HEAT-RESISTANT MOLD.MURDOCK DI; HATCHER WS JR.1978; J. FOOD PROTECT.; USA; DA. 1978; VOL. 41; NO 4; PP. 254-256; BIBL. 13 REF.Article

PLATE LOOP METHOD FOR DETERMINING TOTAL VIABLE COUNT OF ORANGE JUICE.MURDOCK DI; HATCHER WS JR.1976; J. MILK FOOD TECHNOL.; U.S.A.; DA. 1976; VOL. 39; NO 7; PP. 470-473; BIBL. 4 REF.Article

RADIOMETRIC ANALYSIS OF FROZEN CONCENTRATED ORANGE JUICE FOR TOTAL VIABLE MICROORGANISMS.HATCHER WS; DIBENEDETTO S; TAYLOR LE et al.1977; J. FOOD SCI.; U.S.A.; DA. 1977; VOL. 42; NO 3; PP. 636-639; BIBL. 19 REF.Article

GROWTH REQUIREMENTS AND THERMAL RESISTANCE OF FUNGI BELONGING TO THE GENUS BYSSOCHLAMYSHATCHER WS; WEIHE JL; MURDOCK DI et al.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 1; PP. 118-122; BIBL. 17 REF.Article