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	1.	Nature, characteristics, and proteolytic properties of beef spoilage bacteria at low and high temperatures. [electronic resource] by Jay, J M Producer: 19671214 In: Applied microbiology vol. 15 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	"Bacterial profile of ground beef made from carcass tissue experimentally contaminated with pathogenic and spoilage bacteria before being washed with hot water, alkaline solution, or organic acid and then stored at 4 or 12 degrees C," a comment on: J. Food Prot. 61(9):1109-1118 (1998) [electronic resource] by Jay, J M Producer: 19990805 In: Journal of food protection vol. 62 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	A review of aerobic and psychrotrophic plate count procedures for fresh meat and poultry products. [electronic resource] by Jay, J M Producer: 20021018 In: Journal of food protection vol. 65 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Production of lysozyme by staphylococci and its correlation with three other extracellular substances. [electronic resource] by Jay, J M Producer: 19660825 In: Journal of bacteriology vol. 91 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Relationship between the phenomena of extract-release volume and water-holding capacity of meats as simple and rapid methods for determining microbial quality of beef. [electronic resource] by Jay, J M Producer: 19660714 In: Health laboratory science vol. 3 Availability: No items available. Save to lists Add to cart (remove)
	6.	A review of recent taxonomic changes in seven genera of bacteria commonly found in foods. [electronic resource] by Jay, J M Producer: 20031014 In: Journal of food protection vol. 66 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	RELATIONSHIP BETWEEN WATER-HOLDING CAPACITY OF MEATS AND MICROBIAL QUALITY. [electronic resource] by JAY, J M Producer: 19961201 In: Applied microbiology vol. 13 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Antimicrobial properties of diacetyl. [electronic resource] by Jay, J M Producer: 19821218 In: Applied and environmental microbiology vol. 44 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Incidence and properties of coagulase-positive staphylococci in certain market meats as determined on three selective media. [electronic resource] by JAY, J M Producer: 19981101 In: Applied microbiology vol. 9 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Studies on the development of chlortetracycline-resistant staphylococci in chlortetracyclin-treated beef. [electronic resource] by JAY, J M Producer: 19981101 In: Antibiotics & chemotherapy (Northfield, Ill.) vol. 10 Availability: No items available. Save to lists Add to cart (remove)
	11.	Use of a plating method to estimate extracellular protein production by staphylococci. [electronic resource] by Jay, J M Producer: 20100629 In: Infection and immunity vol. 3 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	Microbiological food safety. [electronic resource] by Jay, J M Producer: 19920604 In: Critical reviews in food science and nutrition vol. 31 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	Further studies on staphylococci in meats. III. Occurrence and characteristics of coagulase-positive strains from a variety of nonfrozen market cuts. [electronic resource] by JAY, J M Producer: 19981101 In: Applied microbiology vol. 10 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	14.	Further studies on staphylococci in meats. IV. The bacteriophage pattern and antibiotic sensitivity of isolates from nonfrozen meats. [electronic resource] by JAY, J M Producer: 19981101 In: Applied microbiology vol. 10 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	15.	Response of the extract-release volume and water-holding capacity phenomena to microbiologically spoiled beef and aged beef. [electronic resource] by Jay, J M Producer: 19670220 In: Applied microbiology vol. 14 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	16.	Effect of borate on the growth of coagulase-positive and coagulase-negative staphylococci. [electronic resource] by Jay, J M Producer: 20100629 In: Infection and immunity vol. 1 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	17.	Microorganisms in fresh ground meats: the relative safety of products with low versus high numbers. [electronic resource] by Jay, J M Producer: 20130704 In: Meat science vol. 43S1 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	18.	Comparison of homogenizing, shaking, and blending on the recovery of microorganisms and endotoxins from fresh and frozen ground beef as assessed by plate counts and the Limulus amoebocyte lysate test. [electronic resource] by Jay, J M Margitic, S Producer: 19800625 In: Applied and environmental microbiology vol. 38 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	19.	Comparison of direct serial dilution and most-probable-number methods for determining endotoxins in meats by the Limulus amoebocyte lysate test. [electronic resource] by Seiter, J A Jay, J M Producer: 19801021 In: Applied and environmental microbiology vol. 40 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	20.	Fate of free amino acids and nucleotides in spoiling beef. [electronic resource] by Jay, J M Kontou, K S Producer: 19671214 In: Applied microbiology vol. 15 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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Your search returned 34 results.