Madison, WI
USA
Papers:
P1-70 Safety Assessment of Hard and Semi-hard Cheeses Stored for Up to 15 Days at 25°C
P1-81 Determination of Thermal Processing Conditions for Acidified Foods with a pH of 4.6 or Below
P1-89 Comparative Study: Steam and Boiling Water Canners for Home Processing Low pH Foods
P2-49 Exopolysaccharide and Attachment-related Protein Production by O157 and non-O157 Shiga Toxin-producing Escherichia coli Strains
P2-56 Cold-tolerance of Individual or Combined Non-O157 and O157 Shiga Toxin-producing Escherichia coli Strains in Ground Veal at 10oC