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A RESEARCH NOTE. ANTIBOTULINAL ACTIVITY OF METHYL AND ETHYL FUMARATES IN COMMINUTED NITRITE-FREE BACON = NOTE DE RECHERCHE. ACTIVITE ANTIBOTULINIQUE DES METHYL ET ETHYL-FUMARATES DANS LE LARD HACHE NON TRAITE PAR LES NITRITESHUHTANEN CN.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 5; PP. 1574-1575; BIBL. 9 REF.; 1 TABL.Article

USE OF PH GRADIENT PLATES FOR INCREASING THE ACID TOLERANCE OF SALMONELLAEHUHTANEN CN.1975; APPL. MICROBIOL.; U.S.A.; DA. 1975; VOL. 29; NO 3; PP. 309-312; BIBL. 9 REF.Article

SOME OBSERVATIONS ON A PERIGO-TYPE INHIBITION OF CLOSTRIDIUM BOTULINUM IN A SIMPLIFIED MEDIUM = QUELQUES OBSERVATIONS SUR UNE INHIBITION DE TYPE PERIGO DE C. B. DANS UN MILIEU SIMPLIFIEHUHTANEN CN.1975; J. MILK FOOD TECHNOL.; U.S.A.; DA. 1975; VOL. 38; NO 12; PP. 762-763; BIBL. 3 REF.Article

INHIBITION OF CLOSTRIDIUM BOTULINUM BY SPICE EXTRACTS AND ALIPHATIC ALCOHOLSHUHTANEN CN.1980; J. FOOD PROTECT.; USA; DA. 1980; VOL. 43; NO 3; PP. 195-200; (3 P.); BIBL. 12 REF.Article

EFFECT OF ACIDS ON SELENITE INHIBITION OF SALMONELLA THYPHIMURIUM AND SALMONELLA DUBLIN.HUHTANEN CN.1978; J. FOOD PROTECT.; USA; DA. 1978; VOL. 41; NO 4; PP. 289-290; BIBL. 6 REF.Article

NITROSAMINES AND THE INHIBITION OF CLOSTRIDIA IN MEDIUM HEATED WITH SODIUM NITRITE = NITROSAMINES ET INHIBITION DES CLOSTRIDIUM DANS LES MILIEUX CHAUFFES EN PRESENCE DE NITRITE DE NAWASSERMAN AE; HUHTANEN CN.1972; J. FOOD SCI.; U.S.A.; DA. 1972; VOL. 37; NO 5; PP. 785-786; BIBL. 6REF.Serial Issue

EFFECT OF ADDED IRON ON THE FORMATION OF CLOSTRIDIAL INHIBITORSHUHTANEN CN; WASSEMAN AE.1975; APPL. MICROBIOL.; U.S.A.; DA. 1975; VOL. 30; NO 5; PP. 768-770; BIBL. 9 REF.Article

SORBIC ACID INHIBITION OF CLOSTRIDIUM BOTULINUM IN NITRITE-FREE POULTRY FRANKFURTERSHUHTANEN CN; FEINBERG J.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 3; PP. 453-457; BIBL. 15 REF.Article

INHIBITION OF CLOSTRIDIUM BOTULINUM BY P-HYDROXYBENZOIC ACID N-ALKYL ESTERSDIMICKY M; HUHTANEN CN.1979; ANTIMICROB. AGENTS CHEMOTHERAPY; USA; DA. 1979; VOL. 15; NO 6; PP. 798-801; BIBL. 23 REF.Article

INHIBITION OF BACTERIA BY LACTULOSE PREPARATIONSHUHTANEN CN; PARRISH FW; HICKS KB et al.1980; APPL. ENVIRON. MICROBIOL.; ISSN 0099-2240; USA; DA. 1980; VOL. 40; NO 1; PP. 171-173; BIBL. 15 REF.Article

MICROFERMENTATION SERIES FOR IDENTIFICATION OF SINGLE COLONIES OF ENTEROBACTERIACEAEHUHTANEN CN; NAGHSKI J; DELLAMONICA ES et al.1972; APPL. MICROBIOL.; U.S.A.; DA. 1972; VOL. 24; NO 4; PP. 618-627; BIBL. 24 REF.Serial Issue

INHIBITION OF CLOSTRIDIUM BOTULINUM BY 5-NITROTHIAZOLES.DYMICKY M; HUHTANEN CN; WASSERMAN AE et al.1977; ANTIMICROB. AGENTS CHEMOTHERAPY; U.S.A.; DA. 1977; VOL. 12; NO 3; PP. 353-356; BIBL. 17 REF.Article

STABILITY OF PROTEIN WATER CONCENTRATES FROM POTATO STARCH FACTORY WASTE EFFLUENTS = STABILITE DES CONCENTRES AQUEUX DE PROTEINES PROVENANT DES EAUX RESIDUAIRES DES FECULERIES DE POMMES DE TERREDELLAMONICA ES; HUHTANEN CN; STROLLE EO et al.1975; J. SCI. FOOD AGRIC.; G.B.; DA. 1975; VOL. 26; NO 5; PP. 617-623; BIBL. 15REF.Serial Issue

SURVIVAL OF SALMONELLAE DURING PEPPERONI MANUFACTURESMITH JL; HUHTANEN CN; KISSINGER JC et al.1975; APPL. MICROBIOL.; U.S.A.; DA. 1975; VOL. 30; NO 5; PP. 759-763; BIBL. 11 REF.Article

ACID ENHANCEMENT OF CLOSTRIDIUM BOTULINUM INHIBITION IN HAM AND BACON PREPARED WITH POTASSIUM SORBATE AND SORBIC ACID = AMELIORATION, PAR LES ACIDES, DE L'INHIBITION DE CLOSTRIDIUM BOTULINUM DANS LE JAMBON ET LE LARD PREPARE AVEC DE L'ACIDE SORBIQUE ET DU SORBATE DE POTASSIUMHUHTANEN CN; FEINBERG JI; TRENCHARD H et al.1983; JOURNAL OF FOOD PROTECTION; ISSN 0362-028X; USA; DA. 1983; VOL. 46; NO 9; PP. 807-810; BIBL. 12 REF.; 3 TABL.Article

DISAPPEARANCE OF PATULIN DURING ALCOHOLIC FERMENTATION OF APPLE JUICESTINSON EE; OSMAN SF; HUHTANEN CN et al.1978; APPE. ENVIRONMENT. MICROBIOL.; USA; DA. 1978; VOL. 36; NO 4; PP. 620-622; BIBL. 17 REF.Article

GROWTH AND TOXIN PRODUCTION BY CLOSTRIDIUM BOTULINUM IN MOLDY TOMATO JUICE.HUHTANEN CN; NAGHSKI J; CUSTER CS et al.1976; APPL. ENVIRONMENT. MICROBIOL.; U.S.A.; DA. 1976; VOL. 32; NO 5; PP. 711-715; BIBL. 14 REF.Article

DESTRUCTION OF SALMONELLA AND STAPHYLOCOCCUS DURING PROCESSING OF A NONFERMENTED SNACK SAUSAGE.SMITH JL; HUHTANEN CN; KISSINGER JC et al.1977; J. FOOD PROTECT.; U.S.A.; DA. 1977; VOL. 40; NO 7; PP. 465-467; BIBL. 9 REF.Article

SURVIVAL OF SALMONELLA DUBLIN AND SALMONELLA TYPHIMURIUM IN LEBANON BOLOGNA = SURVIE DE S. D. ET S. T. DANS LA MORTADELLE DU LIBANSMITH JL; PALUMBO SA; KISSINGER JC et al.1975; J. MILK FOOD TECHNOL.; U.S.A.; DA. 1975; VOL. 38; NO 3; PP. 150-154; BIBL. 18REF.Article

FLAVOR AND ANTIBOTULINAL EVALUATION OF SORBIC ACID-CONTAINING BACONHUHTANEN CN; TALLEY FB; FEINBERG J et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 6; PP. 1796-1800; BIBL. 14 REF.Article

A COMPARISON OF PHOSPHATE BUFFERED AND DISTILLED WATER DILUTION BLANKS FOR THE STANDARD PLATE COUNT OF RAW-MILK BACTERIA.HUHTANEN CN; BRAZIS AR; ARLEDGE WL et al.1975; J. MILK FOOD TECHNOL.; U.S.A.; DA. 1975; VOL. 38; NO 5; PP. 264-268; BIBL. 10 REF.Article

TEMPERATURE EQUILIBRATION TIMES OF PLATE COUNT AGAR AND A COMPARISON OF 50 VERSUS 45C FOR RECOVERY OF RAW-MILK BACTERIA = TEMPS DE MISE A L'EQUILIBRE DE LA TEMPERATURE DE PLAQUES GELOSEES POUR DENOMBREMENT ET COMPARAISON DE 50OC ET 45OC POUR LA RECUPERATION DES BACTERIES DU LAIT CRUHUHTANEN CN; BRAZIS AR; ARLEDGE WL et al.1975; J. MILK FOOD TECHNOL.; U.S.A.; DA. 1975; VOL. 38; NO 6; PP. 319-322; BIBL. 8REF.Article

EVALUATION OF A RAPID TEST FOR ANTIBIOTIC RESIDUE IN MILK USING SPORES OF BACILLUS STEAROTHERMOPHILUS VAR. CALIDOLACTIS.HUHTANEN CN; PHILLIPS JG; BRAZIS AR et al.1977; J. FOOD PROTECT.; U.S.A.; DA. 1977; VOL. 40; NO 4; PP. 236-240; BIBL. 20 REF.Article

COMPARISON OF INCUBATION AT 30 AND 32 C FOR 48 AND 72 HOURS FOR ENUMERATION OF RAW-MILK BACTERIA.HUHTANEN CN; BRAZIS AR; ANDERSON HJ et al.1976; J. MILK FOOD TECHNOL.; U.S.A.; DA. 1976; VOL. 39; NO 6; PP. 417-420; BIBL. 24 REF.Article

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