BW Sheldon
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D and z-values for Listeria monocytogenes and Salmonella typhimurium in packaged low-fat ready-to-eat turkey bologna subjected to a surface pasteurization treatment Open
The D-values of Listeria monocytogenes and Salmonella Typhimurium at various surface pasteurization temperatures were determined for low-fat turkey bologna. Four cm2 meat squares were sterilized by irradiation prior to inoculation with 0.1…
Recovery and utilization of useful by-products from egg processing wastewater by electrocoagulation Open
The efficacy of a laboratory electrocoagulation (EC) system for treating egg processing plant waste-water (WW) is reported. For simulated and industrial egg processing WW, chemical oxygen demand, turbidity, and total suspended solids (TSS)…
Effect of dietary vitamin E on the oxidative stability, flavor, color, and volatile profiles of refrigerated and frozen turkey breast meat Open
In this study, the effect of varying dietary vitamin E levels on the oxidative stability, flavor, color, and volatile profiles of refrigerated and frozen turkey breast meat was examined. Nicholas turkey toms were reared on diets containing…