CONCERNS, EXPERIENCES, ATTITUDES AND PRACTICES OF FOOD MARKET MANAGERS REGARDING SANITATION AND SAFE FOOD HANDLING PROCEDURESWYATT CJ.1979; J. FOOD PROTECT.; USA; DA. 1979; VOL. 42; NO 7; PP. 555-560; BIBL. 10 REF.Article

ACCEPTABILITY OF REDUCED SODIUM IN BREADS, COTTAGE CHEESE, AND PICKLES = ACCEPTABILITE DES PAINS, DU COTTAGE CHEESE ET DES PICKLES A TENEUR REDUITE EN SODIUMWYATT CJ.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 4; PP. 1300-1302; BIBL. 13 REF.; 5 TABL.Article

ADEQUACY OF FOOD LABELING FOR CONSUMERS ON LIMITED SODIUM DIETSWYATT CJ.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 2; PP. 259-261; BIBL. 11 REF.Article

COMPARISON OF SODIUM AND SODIUM/POTASSIUM SALT MIXTURES IN PROCESSED VEGETABLESWYATT CJ.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 1; PP. 302-303; BIBL. 5 REF.Article

EFFECTS OF PROCESSING ON THE SODIUM : POTASSIUM AND CALCIUM : PHOSPHORUS CONTENT IN FOODS. = EFFET DES PROCEDES TECHNOLOGIQUES SUR LES TENEURS EN SODIUM/POTASSIUM ET CALCIUM/PHOSPHORE DES PRODUITS ALIMENTAIRESWYATT CJ; RONAN K.1983; JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; ISSN 0021-8561; USA; DA. 1983; VOL. 31; NO 2; PP. 415-420; BIBL. 19 REF.; 5 TABL.Article

GROWTH OF SALMONELLA TYPHIMURIUM AND STAPHYLOCOCCUS AUREUS IN RETAIL PUMPKIN PIESWYATT CJ; GUY VH.1981; J. FOOD PROT.; ISSN 0362-028X; USA; DA. 1981; VOL. 44; NO 6; PP. 418-421; BIBL. 14 REF.Article

EVALUATION OF POTASSIUM CHLORIDE AS A SALT SUBSTITUTE IN BREADWYATT CJ; RONAN K.1982; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1982; VOL. 47; NO 2; PP. 672-673; BIBL. 6 REF.Article

INCIDENCE AND GROWTH OF BACILLUS CEREUS IN RETAIL PUMPKIN PIESWYATT CJ; GUY VH.1981; J. FOOD PROT.; ISSN 0362-028X; USA; DA. 1981; VOL. 44; NO 6; PP. 422-429; 5 P.; BIBL. 21 REF.Article

EVALUATION OF A MODIFIED AOAC DETERMINATION FOR THIAMIN AND RIBOFLAVIN IN FOODS = EVALUATION DES METHODES AOAC MODIFIEES DE DOSAGE DE LA THIAMINE ET DE LA RIBOFLAVINE DANS LES PRODUITS ALIMENTAIRESMACBRIDE DE; WYATT CJ.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 3; PP. 748-750; BIBL. 12 REF.; 3 TABL.Conference Paper

RELATIONSHIPS OF MICROBIAL QUALITY OF RETAIL MEAT SAMPLES AND SANITARY CONDITIONSWYATT CJ; GUY V.1980; J. FOOD PROTECT.; USA; DA. 1980; VOL. 43; NO 5; PP. 385-389; BIBL. 12 REF.Article

A RESEARCH NOTE. OCCURRENCE AND SURVIVAL OF CAMPYLOBACTER JEJUNI IN MILK AND TURKEY. = NOTE DE RECHERCHE. PRESENCE ET SURVIE DE CAMPYLOBACTER JEJUNI DANS LE LAIT ET LA VIANDE DE DINDE.WYATT CJ; TIMM EM.1982; JOURNAL OF FOOD PROTECTION.; ISSN 0362-028X; USA; DA. 1982; VOL. 45; NO 13; PP. 1218-1220; BIBL. 18 REF.; 2 FIG.Article

EFFECT OF FIBER IN CORN TORTILLAS AND COOKED BEANS ON IRON AVAILABILITYGARCIA LOPEZ S; WYATT CJ.1982; J. AGRIC. FOOD CHEM.; ISSN 0021-8561; USA; DA. 1982; VOL. 30; NO 4; PP. 724-727; BIBL. 30 REF.Article