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First published in 1937, the Journal of Food Protection®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

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Publisher: International Association for Food Protection

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Number 11, November 1995, pp. 1183-1280

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Prevalence of Salmonella, Yersinia, Aeromonas, Campylobacter, and Cold-Growing Escherichia coli on Freshly Dressed Lamb Carcasses
pp. 1183-1185(3)
Authors: Sierra, Maria-Luisa; Gonzalez-Fandos, Elena; García-López, Maria-Luisa; Fernandez, M. Camino Garcia; Prieto, Miguel

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Fructooligosaccharide Utilization by Salmonellae and Potential Direct-Fed-Microbial Bacteria for Poultry
pp. 1192-1196(5)
Authors: Oyarzabal, Omar A.; Conner, Donald E.; Blevins, Willard T.

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Comparison of a Rapid Plate Count and MPN Methods for Enumeration of Fecal Coliforms and Escherichia coli in Soft-Shell Clams
pp. 1197-1200(4)
Authors: Garcia, Guadalupe R.; Haymond, Robert E.; Sprague, Diane M.; Singleton, Emma R.; Peeler, James T.; Lancette, Gayle A.; Sofos, John N.

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Heat Resistance of Bacillus cereus Spores Located between Seals and Seal Surfaces
pp. 1206-1210(5)
Authors: Pfeifer, Jochen; Kessler, Heinz G.

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Growth of Listeria monocytogenes Scott A during Kimchi Fermentation and in the Presence of Kimchi Ingredients
pp. 1215-1218(4)
Authors: Ho Lee, Shin; Kim, Mi Kyung; Frank, Joseph F.

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Listeria monocytogenes Occurrence and Growth at Refrigeration Temperatures in Fresh Blue Crab (Callinectes sapidus) Meat
pp. 1219-1221(3)
Authors: Rawles, Dafne; Flick, George; Pierson, Merle; Diallo, Alpha; Wittman, Robert; Croonenberghs, Robert

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Gas Chromatographic Analysis of Cellular Fatty Acids in the Identification of Foodborne Bacteria
pp. 1234-1240(7)
Authors: Wauthoz, P.; El Lioui, M.; Decallonne, J.

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Anomalous Transformation of Chloroplastic Pigments in Gordal Variety Olives during Processing for Table Olives
pp. 1241-1248(8)
Authors: Mínguez-Mosquera, M. Isabel; Gallardo-Guerrero, Lourdes

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Inhibition of Growth and Aflatoxin Production of Aspergillus flavus by Lactobacillus Species
pp. 1249-1256(8)
Authors: Gourama, Hassan; Bullerman, Lloyd B.

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Conversion of Ferulic Acid to 4-Vinylguaiacol by Yeasts Isolated from Frozen Concentrated Orange Juice
pp. 1260-1262(3)
Authors: Sutherland, John B.; Tanner, Lisa A.; Moore, Jennifer D.; Freeman, James P.; Deck, Joanna; Williams, Anna J.

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A Less Hazardous Enrichment Broth for Listeria without Cycloheximide and Acriflavine
pp. 1263-1267(5)
Authors: Johansson, Tuula M.-L.; Maijala, Riitta L.; Hirn, Jorma A.

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Growth of Mixed Cultures of Listeria monocytogenes and Listeria innocua in Blue Crab (Callinectes sapidus) Meat
pp. 1268-1270(3)
Authors: Rawles, Dafne D.; Flick, George; Diallo, Alpha; Croonenberghs, Robert

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Nonacaricide Pesticide Residues in Honey: Analytical Methods and Levels Found
pp. 1271-1274(4)
Authors: Fernández-Muiño, M. A.; Sancho, M. T.; Muniategui, S.; Huidobro, J. F.; Simal-Lozano, J.

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Antimycotic and Antiaflatoxigenic Effect of Lactic Acid Bacteria: A Review
pp. 1275-1280(6)
Authors: Gourama, Hassan; Bullerman, Lloyd B.

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