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64篇 您的检索式：作者名="SOFOS J N"

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	题名	作者	年代	出处	被引量
1	Organic acids and their salts as dipping solutions to control Listeria monocytogenes inoculated following processing of sliced pork bologna stored at 4℃in vacuum packages显示文摘	SAMELIS J SOFOS J N KAIN M L	2001	Journal of food protection2001，64，：	1
2	Steam vacuuming as a pre-evisceration intervention to decontarninate beef carcasses显示文摘	Kochevar S L Sofos J N Bolin R R	1997	J Food Prot1997，60，：	1
3	Effect of lean meat source and level of fat andsoy protein on the properties of wiener-type products显示文摘	SOFOS J N ALLEN C E	1977	Journal of FoodScience1977，42，4：	1
4	Effects of reduced salt (NaC1) level on the stability of frankfurters显示文摘	SOFOS J N	1983	Journal of Food Science1983，48，6：	1
5	Extent of microbial contamination in United States pork retail products显示文摘	Duffy E A K E Belk J N Sofos	2001	J Food Prot2001，64，：	1
6	Overview of current meat hygiene andsafety risks and summary of recent studies on biofllms, and control ofEscherichia coli 0157:H7 in non-intact, and Listeria monocytogenesin ready-to-eat, meat products显示文摘	SOFOS J N GEOMARAS L	2010	Meat Science2010，86，：	1
7	Ascorbic acid enhances destruction of Escherichia coli O157 : H7 during home- type drying of apple slices 显示文摘	Burnham J A Kendall P A Sofos J N	2001	Food Prot2001，64，：	1
8	Microbial populations on animal hides and beef carcasses at different stages of slaughter in plants employing multiple- sequential interventions for decontamination 显示文摘	Bacon R T Belk K E Sofos J N	2000	Journal of Food Protection2000，63，：	1
9	Extent of microbial contami nation in United States pork retail products显示文摘	Duffy E A K E Belk J N Sofos	2001	J Food Prot2001，64，：	1
10	Effects of reduced salt (NaCI) level on the stability of frankfurters显示文摘	SOFOS J N	1983	Journal of Food Science1983，48，6：	1
11	Challenges to meat safety in the 21st century显示文摘	SOFOS J N	2007	Meat Science2007，77，1：	1
12	Use of starch for water binding in restructured beef products 显示文摘	Sofos J N Perejda J A Schmidt G R	1995	Developments in Food Science1995，37，2：	1
13	Nonacid meat decontamination technologies:Model studies and commercial applications显示文摘	SOFOS J N SMITH G C	1998	International Journal of Food Microbiology1998，44，3：	1
14	Calculation of the electronic and structural properties of cubic Mg2NiH4显示文摘	GARCIA G N ABRIATA J P SOFO J O	1999	Phys Rev B1999，59，11：	1
15	Challenges to meat safety in the 21st century显示文摘	SOFOS J N	2008	MeatScience2008，78，12：	1
16	Properties of Algin/Calcium and Salt/Phosphate Structured Beef Rolls with Added Gums 显示文摘	P J Shand J N Sofos G R Sehmidt	2006	Joumal of Food Science2006，58，6：	1
17	Microbial populations on animal hides and beef carcasses at different stages of slaughter in plants employing multiple-sequential interventions for decontamination显示文摘	BACON R T BELK K E SOFOS J N	2000	Journal of Food Protection2000，63，：	1
18	Effects of lean meat source and levels of fat and soy protein on the properties of wienertype products 显示文摘	Sofos J N Allen C E	1977	Journal of Food Science1977，42，4：	1
19	Differential scanning calorimetric studies of meat protein-alginate mixtures显示文摘	ENSOR S A SOFOS J N SCHMIDT G R	1991	Journal of Food Science1991，56，：	1
20	Differential scanning calorimetry of beef/lappa-carrageenan mixtures显示文摘	SHAND P J SOFOS J N SCHMIDT G R	1994	Journal of Food Science1994，59，：	1

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