J. Fruin

发表

COMPARISON OF RECOVERY METHODS FOR CLOSTRIDIUM PERFRINGENS FROM SELECTED FOODS1, 2

L. Guthertz, J. F. Foster, J. Fruin, 1977 .

Types of Clostridium perfringens Isolated from Selected Foods 1, 2.

J. Fruin, 1978, Journal of food protection.

Microbial Flora of Preseasoned Comminuted Turkey Meat.

L. Guthertz, J. L. Fowler, J. Fruin, 1977, Journal of food protection.

MICROBIAL QUALITY OF FROZEN COMMINUTED TURKEY MEAT

L. Guthertz, R. L. Okoluk, J. L. Fowler, 1977 .

Significance of Clostridium perfringens in Processed Foods.

J. Fruin, 1977, Journal of food protection.

Bacterial Populations of Ground Beef, Textured Soy Protein and Ground Beef Extended With Soy Protein After 3 and 10 Days of Refrigerated Storage 1, 2.

L. Guthertz, J. L. Fowler, J. F. Foster, 1978, Journal of food protection.

Microbiology of Fresh Comminuted Turkey Meat

L. Guthertz, J. L. Fowler, D. Spicer, 1976 .

Survival of Bacteria in Food Cooked by Microwave Oven, Conventional Oven and Slow Cookers 1.

L. Guthertz, J. Fruin, 1982, Journal of food protection.

TOXICITY OF SELECTED COMPOUNDS FOUND IN THE SECRETION OF TENEBRIONID FLOUR BEETLES12

R. Wirtz, S. Omaye, J. Fruin, 1980 .

Accuracy and Speed in Counting Agar Plates 1.

L. Guthertz, J. L. Fowler, J. Fruin, 1977, Journal of food protection.

The mutagenic potential of 26 organophosphinate compounds

L. Sauers, J. Fruin, 1982 .