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การวิจัยและพัฒนาผลิตภัณฑ์ชิ้นส่วนนำร่องส้นด้ายเนื้ออลูมินาสีแดงม่วง

Material type: Article

ArticleSubject(s): อะลูมินา -- ผลิตภัณฑ์ -- ตัวนำร่องเส้นด้าย In: รายงานกิจกรรมกรมวิทยาศาสตร์บริการ ฉ. 57 (2542) 152-154

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1 Prevalence of food safety, quality, and other consumer statements on labels of processed packaged foods
2 Risk profile for strawberries /
by Notermans, S.
3 Preservation of sunscreen products /
by Orth, Donald S.
4 Suncare formulary
5 Hygienic status of meals in airline catering /
by Thielke, Sabine.
6 Effective food security plans for production agriculture and food processing /
by Bledsoe, Gleyn.
7 Media coverage of food irradiation /
by Thomasen, Michael R.
8 Monte carlo simulation of the shelf life of pasteurized milk as affected by temperature and initial concentration of spoilage organisms /
by Schaffner, W. Donald.
9 Decontamination of cleaned personal equipment used during beef carcass processing /
by Gill, C.O.
10 Comparison of three media used to estimate psychrotrophic bacterial counts in milk /
by Chaloupka, A.A. Glueck.
11 HACCP - based fingertip rinse procedure /
by Snyder, O. Peter Jr.
12 Self-reported changes in food safety practices as a result of participation in a statewide food safety certification program /
by Mcelroy, Dana M.
13 Comparison of total cost, method efficiency, and laboratory productivity of selected microbiological test kits /
by Mcintyre, Deborah A.
14 Food allergens :
by Williams, John Jr.
15 Overview of the FDA juice HACCP rule /
by Al-Taher, Fadwa
16 Use of microbial modeling and MONTICARLO simulation to determine microbial performance criteria on plastic cutting boards in use in foodservice kitchens /
by Schaffner, Donald W.
17 Guidelines for listeria testing of environmental, raw product and finished product samples in smoked seafood processing facilities /
by Scott, Virginia N.
18 Shelf lives of pasteurized fluid milk products in New York State :
by Carey, N.R.
19 Farm food safety practices :b a survey of New England growers /
by Cohen, Nancy
20 The bactericidal effects of lactic acid and trisodium phosphate on salmonella enteritidis serotype pt4, total viable counts and counts of enterobacteriaceae /
by Kanellos, Theo S.
21 Assessing on-farm food handling practices of lewa grown produce and eggs in regard to food safety /
by Ellis, Jason D.
22 Factors impacting food worker's and managers' safe food preparation practices :
by Green, Laura R.
23 Consumer reaction and interest in using food thermometers when cooking small or thin meat items /
by Mccurdy, Sandra M.
24 Food safety knowledge, attitudes and behavior of Irish Tenagers /
by Tobin, Jennifer
25 The microbiological status of non/food contact surfaces in domestic kitchens and the growth of Staphylococcus aureus in domestic refrigerators /
by Kennedy, J.