Jeffrey J. Sindelar

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Vegetable juice powder (VJP) and a starter culture containing Staphylococcus carnosus have been identified as necessary ingredients for the manufacture of uncured, no-nitrate/nitrite-added meat(More)
The antimicrobial impact of purified and natural sources of both nitrite and ascorbate were evaluated against Clostridium perfringens during the postthermal processing cooling period of deli-style(More)