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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 2, February 1996, pp. 115-216

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Microbial Decontamination of Beef and Sheep Carcasses by Steam, Hot Water Spray Washes, and a Steam-Vacuum Sanitizer
pp. 127-135(9)
Authors: Dorsa, Warren J.; Cutter, Catherine N.; Siragusa, Gregory R.; Koohmaraie, Mohammad

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Assessment of the Hygienic Characteristics of a Beef Carcass Dressing Process
pp. 136-140(5)
Authors: Gill, C. O.; McGinnis, J. C.; Badoni, M.

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Hygienic Quality of Raw Pork and Chorizo (Raw Pork Sausage) on Retail Sale in Mexico City
pp. 141-145(5)
Authors: Kuri, Victor; Madden, Robert H.; Collins, Martin A.

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Microbiological Quality of Raw Ground Chicken Processed at High Isostatic Pressure
pp. 146-150(5)
Authors: O'Brien, Judy K.; Marshall, Robert T.

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Preservation and Storage Mechanisms for Raw Milk Samples for Use in Milk-Recording Schemes
pp. 151-154(4)
Authors: Monardes, Humberto G.; Moore, Robert K.; Corrigan, Brian; Rioux, Yvon

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Microbiological Characterization of Picante da Beira Baixa Cheese
pp. 155-160(6)
Authors: Freitas, A. Cristina; Pais, Célia; Malcata, F. Xavier; Hogg, Tim A.

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Laboratory Testing of the Charm Test II Receptor Assays and the Charm Farm Test with Tissues and Fluids from Hogs Fed Sulfamethazine, Chlortetracycline, and Penicillin G
pp. 161-166(6)
Authors: Korsrud, Gary O.; Papich, Mark G.; Fesser, Adrian C. E.; Salisbury, Craig D. C.; MacNeill, James D.

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Sensory Quality and Histamine Formation during Controlled Decomposition of Tuna (Thunnus thynnus)
pp. 167-174(8)
Authors: López-Sabater, Emilio I.; Rodríguez-Jerez, José J.; Hernádez-Herrero, Manuela; Roig-Sagués, Artur X.; Mora-Ventura, Maria T.

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Biogenic Amine Changes Related to Lactic Acid Bacteria During Brewing
pp. 175-180(6)
Authors: Izquierdo-Pulido, Maria; Font-Fàbregas, Judit; Carceller-Rosa, Josep-Miquel; Mariné-Font, Abel; Vidal-Carou, Carmen

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Foot-and-Mouth Disease Virus Inactivation in Miniburgers by a Continuous Dry-Moist Heat Cooking System
pp. 181-184(4)
Authors: Pagliaro, Armando F.; Masana, Marcelo O.; Sanjurjo, Eduardo D.; Fondevila, Norberto A.; Rodriguez, H. Ricardo

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Phenolic Inhibitors of α-Amylase and Trypsin Enzymes by Extracts From Pears, Lentils, and Cocoa
pp. 185-192(8)
Authors: Quesada, Cristina; Bartolomé, Begoña; Nieto, Ofelia; Gómez-Cordovés, Carmen; Hernández, Teresa; Estrella, Isabel

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Modification of the Conventional Procedure for the Test of Staphylococcal Coagulase
pp. 197-198(2)
Authors: Chang, Tsung C.; Huang, Su H.

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Simple and Rapid Method for Determination of Oxolinic Acid in Tiger Shrimp (Penaeus monodon) by High-Performance Liquid Chromatography
pp. 199-201(3)
Authors: Saitanu, Kriengsag; Kobayashi, Hiroaki; Chalermchaikit, Thongchai; Kondo, Fusao

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Presence of Cryptosporidium Oocysts in Fresh Vegetables
pp. 202-203(2)
Authors: Monge, Rafael; Chinchilla, Misael

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Pathogenic Microorganisms Associated with Fresh Produce
pp. 204-216(13)
Author: Beuchat, Larry R.

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