MICROBIOLOGY OF HOT-BONED BEEFOBLINGER JL.1983; FOOD TECHNOLOGY (CHICAGO); ISSN 0015-6639; USA; DA. 1983; VOL. 37; NO 5; PP. 86-94; 7 P.; BIBL. 24 REF.Article

RECOVERY OF STREPTOCOCCI FROM A VARIETY OF FOODS: A COMPARISON OF SEVERAL MEDIA = RECUPERATION DES STREPTOCOQUES DE DIVERS PRODUITS ALIMENTAIRES: COMPARAISON DE PLUSIEURS MILIEUXOBLINGER JL.1975; J. MILK FOOD TECHNOL.; U.S.A.; DA. 1975; VOL. 38; NO 6; PP. 323-326; BIBL. 8REF.Article

MICROWAVE VERSUS WATER-BATH PRECOOKING OF TURKEY ROLLS.JANKY DM; OBLINGER JL.1976; POULTRY SCI.; U.S.A.; DA. 1976; VOL. 55; NO 4; PP. 1549-1553; BIBL. 7 REF.Article

STORAGE STABILITY OF HARD-COOKED EGGS = STABILITE AU COURS DE L'ENTREPOSAGE DES OEUFS DURSOBLINGER JL; ANGALET SA.1974; POULTRY SCI.; U.S.A.; DA. 1974; VOL. 53; NO 4; PP. 1415-1420; BIBL. 11 REF.Article

MICROBIOLOGICAL EVALUATION OF RETAIL GROUND BEEF: CENTRALIZED AND TRADITIONAL PREPARATION. = EVALUATION MICROBIOLOGIQUE DU BOEUF HACHE AU DETAIL: PREPARATION CENTRALISEE OU TRADITIONNELLESHOUP JG; OBLINGER JL.1976; J. MILK FOOD TECHNOL.; U.S.A.; DA. 1976; VOL. 39; NO 3; PP. 179-183; BIBL. 9 REF.Article

MICROBIOLOGICAL EVALUATION OF SELECTED DELICATESSEN MEATS FROM RETAIL SUPERMARKETSOBLINGER JL; KENNEDY JE JR.1980; J. FOOD PROTECT.; USA; DA. 1980; VOL. 43; NO 7; PP. 530-535; 5 P.; BIBL. 21 REF.Article

SURVEY OF MICROFLORA ON THE TOP SURFACE OF VENDED CANNED DRINKS.KENNEDY JE JR; OBLINGER JL.1977; J. FOOD PROTECT.; U.S.A.; DA. 1977; VOL. 40; NO 8; PP. 558-559; BIBL. 4 REF.Article

MICROFLORA ISOLATED FROM IMPORTED FROZEN LEAN BEEF PIECES.OBLINGER JL; KENNEDY JE JR.1978; J. FOOD PROTECT.; USA; DA. 1978; VOL. 41; NO 4; PP. 251-253; BIBL. 12 REF.Article

EVALUATION OF DILUENTS USED FOR TOTAL COUNTS.OBLINGER JL; KENNEDY JE JR.1976; J. MILK FOOD TECHNOL.; U.S.A.; DA. 1976; VOL. 39; NO 2; PP. 114-116; BIBL. 10 REF.Article

EFFECT OF STORED PRE-POURED PLATES ON MICROBIAL ENUMERATION USING THE SURFACE PLATE METHODKENNEDY JE JR; PHILLIPS PE; OBLINGER JL et al.1980; J. FOOD PROT.; ISSN 0362-028X; USA; DA. 1980; VOL. 43; NO 8; PP. 592-600; 5 P.; BIBL. 11 REF.Article

SENSORY AND MICROBIOLOGICAL EVALUATION OF SMOKED CORNISH GAME HENS.JANKY DM; OBLINGER JL; KOBURGER JA et al.1975; POULTRY SCI.; U.S.A.; DA. 1975; VOL. 54; NO 6; PP. 1942-1945; BIBL. 6 REF.Article

FATE OF SALMONELLA INFANTIS, STAPHYLOCOCCUS AUREUS, AND HAFNIA ALVEI IN VACUUM PACKAGED BEEF PLATE PIECES DURING REFRIGERATED STORAGEKENNEDY JE JR; OBLINGER JL; WEST RL et al.1980; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1980; VOL. 45; NO 5; PP. 1273-1300; 6 P.; BIBL. 41 REF.Article

THE EFFECT OF SALT CONCENTRATION AND BRINING TIME ON ORGANOLEPTIC CHARACTERISTICS OF SMOKED BROILER BREEDER HENS.JANKY DM; OBLINGER JL; KOBURGER JA et al.1978; POULTRY SCI.; U.S.A.; DA. 1978; VOL. 57; NO 1; PP. 116-118; BIBL. 5 REF.Article

MICROBIOLOGICAL AND SENSORY EVALUATION OF A DEHYDRATED TURKEY MEAT PRODUCT = ANALYSE MICROBIOLOGIQUE ET SENSORIELLE DE PRODUITS A BASE DE CHAIR DE DINDE DESHYDRATEEOBLINGER JL; DRAPER CI; MENDENHALL VT et al.1975; POULTRY SCI.; U.S.A.; DA. 1975; VOL. 54; NO 1; PP. 91-95; BIBL. 8REF.Article

MICROBIOLOGICAL CHARACTERISTICS OF BEEF TONGUES AND LIVERS AS AFFECTED BY TEMPERATURE-ABUSE AND PACKAGING SYSTEMSROTHENBERG CA; BERRY BW; OBLINGER JL et al.1982; J. FOOD PROT.; ISSN 0362-028X; USA; DA. 1982; VOL. 45; NO 6; PP. 527-532; BIBL. 5 REF.Article

MICROBIOLOGICAL COMPARISON OF HOT-BONED AND CONVENTIONALLY PROCESSED BEEF PLATE CUTS DURING EXTENDED STORAGEKENNEDY JE JR; OBLINGER JL; WEST RL et al.1982; J. FOOD PROT.; ISSN 0362-028X; USA; DA. 1982; VOL. 45; NO 7; PP. 607-614; BIBL. 37 REF.Article

FATE OF SALMONELLA NEWPORT AND SALMONELLA TYPHIMURIUM INOCULATED INTO SUMMER SAUSAGEMASTERS BA; OBLINGER JL; GOODFELLOW SJ et al.1981; J. FOOD PROT.; ISSN 0362-028X; USA; DA. 1981; VOL. 44; NO 7; PP. 527-530; BIBL. 8 REF.Article

CHANGES IN THE MICROBIAL FLORA OF SMOKED CHICKEN DURING STORAGE.OBLINGER JL; KOO LC; KOBURGER JA et al.1978; POULTRY SCI.; U.S.A.; DA. 1978; VOL. 57; NO 1; PP. 123-126; BIBL. 7 REF.Article

COMPARISON OF MICROBIAL COUNTS ON BEEF CARCASSES BY USING THE MOISTSWAB CONTACT METHOD AND SECONDARY TISSUE REMOVAL TECHNIQUE.LAZARUS CR; ABU BAKAR A; WEST RL et al.1977; APPL. ENVIRONMENT. MICROBIOL.; U.S.A.; DA. 1977; VOL. 33; NO 1; PP. 217-218; BIBL. 6 REF.Article

RESIDUAL BISULFITE IN ICED PENAEUS SHRIMP.WEINGARTNER KE; KOBURGER JA; OBLINGER JL et al.1977; J. FOOD PROTECT.; U.S.A.; DA. 1977; VOL. 40; NO 4; PP. 234-235; BIBL. 5 REF.Article

PROCESSING FACTORS AFFECTING YIELDS AND MEAT QUALITY OF SMOKED BOBWHITE QUAILARAFA AS; JANKY DM; WILSON HR et al.1979; POULTRY SCI.; USA; DA. 1979; VOL. 58; NO 6; PP. 1498-1503; BIBL. 15 REF.Article

QUALITY CHARACTERISTICS OF BRINE-CHILLED AND SMOKED BOBWHITE QUAILARAFA AS; JANKY DM; WILSON HR et al.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 5; PP. 1435-1446; (6 P.); BIBL. 13 REF.Article

THE EFFECT OF ALT BRIME CHILLING ON DRIPLOSS OF ICE-PACKED BROILER CARCASSESCARPENTER MD; JANKY DM; ARAFA AS et al.1979; POULTRY SCI.; USA; DA. 1979; VOL. 58; NO 2; PP. 369-371; BIBL. 16 REF.Article

EVALUATION OF A CALCIUM ALGINATE COATING AND A PROTECTIVE PLASTIC WRAPPING FOR THE CONTROL OF LAMB CARCASS SHRINKAGE.LAZARUS CR; WEST RL; OBLINGER JL et al.1976; J. FOOD SCI.; U.S.A.; DA. 1976; VOL. 41; NO 3; PP. 639-641; BIBL. 10 REF.Article

MICROBIAL INTERACTIONS IN FOODS: MEATS, POULTRY AND DAIRY PRODUCTS.KRAFT AA; OBLINGER JL; WALKER HW et al.1976; SOC. APPL. BACTERIOL., SYMP.; U.S.A.; DA. 1976; NO 4; PP. 141-150; BIBL. 16 REF.Article