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84篇 您的检索式：作者名="SOFO J"

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	题名	作者	年代	出处	被引量
1	Organic acids and their salts as dipping solutions to control Listeria monocytogenes inoculated following processing of sliced pork bologna stored at 4℃in vacuum packages显示文摘	SAMELIS J SOFOS J N KAIN M L	2001	Journal of food protection2001，64，：	1
2	Steam vacuuming as a pre-evisceration intervention to decontarninate beef carcasses显示文摘	Kochevar S L Sofos J N Bolin R R	1997	J Food Prot1997，60，：	1
3	Electronic Structure of CoSb3 : A Narrow-band-gap Semiconductor显示文摘	Sofo J O Mahan G D	1998	Physical Review B1998，55，15：	1
4	Thermoelectric figure of merit of superlattices 显示文摘	SOFO J MAHAN G	1994	Appl Phys Lett1994，63，21：	1
5	Effect of lean meat source and level of fat andsoy protein on the properties of wiener-type products显示文摘	SOFOS J N ALLEN C E	1977	Journal of FoodScience1977，42，4：	1
6	Effects of reduced salt (NaC1) level on the stability of frankfurters显示文摘	SOFOS J N	1983	Journal of Food Science1983，48，6：	1
7	Contribution of first-principles energetics tothe Ca-Mg thermodynamic modeling 显示文摘	Zhong Y Ozturk K Sofo J Q	2006	J Alloy Compd2006，420，：	1
8	Extent of microbial contamination in United States pork retail products显示文摘	Duffy E A K E Belk J N Sofos	2001	J Food Prot2001，64，：	1
9	Overview of current meat hygiene andsafety risks and summary of recent studies on biofllms, and control ofEscherichia coli 0157:H7 in non-intact, and Listeria monocytogenesin ready-to-eat, meat products显示文摘	SOFOS J N GEOMARAS L	2010	Meat Science2010，86，：	1
10	Ascorbic acid enhances destruction of Escherichia coli O157 : H7 during home- type drying of apple slices 显示文摘	Burnham J A Kendall P A Sofos J N	2001	Food Prot2001，64，：	1
11	Microbial populations on animal hides and beef carcasses at different stages of slaughter in plants employing multiple- sequential interventions for decontamination 显示文摘	Bacon R T Belk K E Sofos J N	2000	Journal of Food Protection2000，63，：	1
12	Extent of microbial contami nation in United States pork retail products显示文摘	Duffy E A K E Belk J N Sofos	2001	J Food Prot2001，64，：	1
13	Effects of reduced salt (NaCI) level on the stability of frankfurters显示文摘	SOFOS J N	1983	Journal of Food Science1983，48，6：	1
14	Challenges to meat safety in the 21st century显示文摘	SOFOS J N	2007	Meat Science2007，77，1：	1
15	Use of starch for water binding in restructured beef products 显示文摘	Sofos J N Perejda J A Schmidt G R	1995	Developments in Food Science1995，37，2：	1
16	Nonacid meat decontamination technologies:Model studies and commercial applications显示文摘	SOFOS J N SMITH G C	1998	International Journal of Food Microbiology1998，44，3：	1
17	Calculation of the electronic and structural properties of cubic Mg2NiH4显示文摘	GARCIA G N ABRIATA J P SOFO J O	1999	Phys Rev B1999，59，11：	1
18	Challenges to meat safety in the 21st century显示文摘	SOFOS J N	2008	MeatScience2008，78，12：	1
19	Graphane: A two-dimensional hydrocarbon 显示文摘	Sofo J O Chaudhari A S Barber G D	2007	Phys Rev B2007，75，15：	1
20	Properties of Algin/Calcium and Salt/Phosphate Structured Beef Rolls with Added Gums 显示文摘	P J Shand J N Sofos G R Sehmidt	2006	Joumal of Food Science2006，58，6：	1

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