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Government, Law and Regulations: government and administration > government agencies > USDA > Food Safety and Inspection Service × 18 items, grouped by Biological Sciences (view ungrouped items) anatomy and morphology (4)    (Click to View) Clostridium perfringens: hazards in new generation foods Innovative food science and emerging technologies (Click to View) The effect of pre-enrichment protocol on the sensitivity and specificity of PCR for detection of naturally contaminated Salmonella in raw poultry compared to conventional culture Food microbiology (Click to View) Efficacy of simple hand-washing in reduction of microbial hand contamination of Iranian food handlers Food research international (Click to View) A comparison in the composition of recovered meat produced from beef neckbones processed using hand boning, a traditional Advanced Meat Recovery (AMR) system, and a Desinewated Minced Meat system Meat science behavior (2)    (Click to View) Predictive model for growth of Clostridium perfringens during cooling of cooked uncured meat and poultry Food microbiology (Click to View) Efficacy of simple hand-washing in reduction of microbial hand contamination of Iranian food handlers Food research international biochemistry (4)    (Click to View) Reduction of verotoxigenic Escherichia coli in production of fermented sausages Meat science (Click to View) Validation of heating conditions in production of direct acidified venison with beef fat summer sausage for elimination of escherichia coli o157:h7 Journal of food safety (Click to View) Clostridium perfringens: hazards in new generation foods Innovative food science and emerging technologies (Click to View) Validation of heating conditions in production if direct acidified beef summer sausage for elimination of Escherichia coli O157:H7 Journal of food safety biological properties and phenomena (2)    (Click to View) Validation of heating conditions in production if direct acidified beef summer sausage for elimination of Escherichia coli O157:H7 Journal of food safety (Click to View) Immersion vacuum cooling of cooked beef - Safety and process considerations regarding beef joint size Meat science botany (1)    (Click to View) Predictive model for growth of Clostridium perfringens during cooling of cooked uncured meat and poultry Food microbiology cell biology (3)    (Click to View) Clostridium perfringens: hazards in new generation foods Innovative food science and emerging technologies (Click to View) Predictive model for growth of Clostridium perfringens during cooling of cooked uncured meat and poultry Food microbiology (Click to View) A 3-D computational fluid dynamics model for forced air cooling of eggs placed in trays Journal of food engineering evolution (1)    (Click to View) Line-scan spectral imaging system for online poultry carcass inspection Journal of food process engineering genetics (1)    (Click to View) The effect of pre-enrichment protocol on the sensitivity and specificity of PCR for detection of naturally contaminated Salmonella in raw poultry compared to conventional culture Food microbiology microbiology (7)    (Click to View) Reduction of verotoxigenic Escherichia coli in production of fermented sausages Meat science (Click to View) Clostridium perfringens: hazards in new generation foods Innovative food science and emerging technologies (Click to View) Predictive model for growth of Clostridium perfringens during cooling of cooked uncured meat and poultry Food microbiology (Click to View) A 3-D computational fluid dynamics model for forced air cooling of eggs placed in trays Journal of food engineering (Click to View) The effect of pre-enrichment protocol on the sensitivity and specificity of PCR for detection of naturally contaminated Salmonella in raw poultry compared to conventional culture Food microbiology (Click to View) Validation of heating conditions in production if direct acidified beef summer sausage for elimination of Escherichia coli O157:H7 Journal of food safety (Click to View) Immersion vacuum cooling of cooked beef - Safety and process considerations regarding beef joint size Meat science organisms (3)    (Click to View) Line-scan spectral imaging system for online poultry carcass inspection Journal of food process engineering (Click to View) Clostridium perfringens: hazards in new generation foods Innovative food science and emerging technologies (Click to View) Predictive model for growth of Clostridium perfringens during cooling of cooked uncured meat and poultry Food microbiology physiology (3)    (Click to View) Reduction of verotoxigenic Escherichia coli in production of fermented sausages Meat science (Click to View) Clostridium perfringens: hazards in new generation foods Innovative food science and emerging technologies (Click to View) Predictive model for growth of Clostridium perfringens during cooling of cooked uncured meat and poultry Food microbiology psychology (2)    (Click to View) Predictive model for growth of Clostridium perfringens during cooling of cooked uncured meat and poultry Food microbiology (Click to View) Efficacy of simple hand-washing in reduction of microbial hand contamination of Iranian food handlers Food research international zoology (4)    (Click to View) Clostridium perfringens: hazards in new generation foods Innovative food science and emerging technologies (Click to View) The effect of pre-enrichment protocol on the sensitivity and specificity of PCR for detection of naturally contaminated Salmonella in raw poultry compared to conventional culture Food microbiology (Click to View) Efficacy of simple hand-washing in reduction of microbial hand contamination of Iranian food handlers Food research international (Click to View) A comparison in the composition of recovered meat produced from beef neckbones processed using hand boning, a traditional Advanced Meat Recovery (AMR) system, and a Desinewated Minced Meat system Meat science