Food microbiology, looking backward and forward von Silliker, J.H. (Silliker Laboratories Group Inc., Homewood, IL.)

Volltext

Enhanced recovery and isolation of Salmonella and Listeria using a novel culture-transfer-inoculation device von Eckner, K.F, Silliker, J.H, Smittle, R.B, Flowers, R.S

Volltext

Status of Salmonella - Ten Years Later von Silliker, John H

Volltext

Comparison of Salmonella Bio-EnzaBead immunoassay method and conventional culture procedure for detection of Salmonella in foods von Eckner, K.F, Flowers, R.S, Robison, B.J, Mattingly, J.A, Gabis, D.A, Silliker, J.H

Volltext

Comparison of Salmonella Bio-EnzaBead immunoassay method and conventional culture procedure for detection of Salmonella in Crustaceans von Flowers, R.S, Chen, K.H, Robison, B.J, Mattingly, J.A, Gabis, D.A, Silliker, J.H

Volltext

RAW HAMBURGER: AN INTERSTATE COMMON SOURCE OF HUMAN SALMONELLOSIS von FONTAINE, ROBERT E., ARNON, STEPHEN, MARTIN, W. T., VERNON, THOMAS M, GANGAROSA, EUGENE J., FARMER, JOHN J., MORAN, ALICE B., SILLIKER, JOHN H., DECKER, D. L.

Volltext

Isolation of Salmonellae from Foods Samples IV. Comparison of Methods of Enrichment von Taylor, Welton I., Silliker, John H.

Volltext

Use of antibiotics in the presumptive medium for water analysis von RITTENBERG, S C, SILLIKER, J H

Volltext

The Salmonella problem: current status and future direction [Food poisoning, salmonellosis, USA] von Silliker, John H.

Volltext

The Salmonella Problem: Current Status and Future Direction 1 von Silliker, John H

Volltext

Evidence for Heat Injury in Enteroccoccia von GREENBERG, RICHARD A., SILLIKER, JOHN H.

Volltext

Process and composition for producing and maintaining good color in fresh meat, fresh poultry and fresh fish von WOODRUFF, RICHARD E, SILLIKER, JOHN H

Volltext bestellen

PROCESS AND COMPOSITION FOR PRODUCING AND MAINTAINING GOOD COLOR IN FRESH MEAT, FRESH POULTRY AND FRESH FISH von WOODRUFF, RICHARD E, SILLIKER, JOHN H

Volltext bestellen

PROCESS AND COMPOSITION FOR PRODUCING AND MAINTAINING GOOD COLOR IN FRESH MEAT, FRESH POULTRY AND FRESH FISH von WOODRUFF, RICHARD E, SILLIKER, JOHN H

Volltext bestellen

MAINTAINING GOOD COLOUR IN FRESH, MEAT, POULTRY AND FISH von RICHARD E. WOODRUFF, JOHN H. SILLIKER

Volltext bestellen

MEAT PROCESSING von JOHN H. SILLIKER, PAUL W. VOGEL

Volltext bestellen

Isolation of Salmonellae from Foods Samples von Taylor, Welton I., Silliker, John H.

Volltext

Use of bacteria in cured meats von SILLIKER JOHN H, JANSEN CLARENCE E

Volltext bestellen

USE OF BACTERIA IN CURED MEATS von CLARENCE E. JANSEN, JOHN H. SILLIKER

Volltext bestellen

Treatment of egg material von MINK LEON D, SILLIKER JOHN H

Volltext bestellen