blue cheese dressing
Selected indexed studies
- Determination of roquefortine in blue cheese and blue cheese dressing by high pressure liquid chromatography with ultraviolet and electrochemical detectors. (J Assoc Off Anal Chem, 1980) [PMID:7430050]
- Survival of Escherichia coli O157:H7 in Mayonnaise and Mayonnaise-Based Sauces at Room and Refrigerated Temperatures. (J Food Prot, 1994) [PMID:31121702]
- Growth and Production of Enterotoxins A and D by Staphylococcus aureus in Salad Bar Ingredients and Clam Chowder. (J Food Prot, 1991) [PMID:31071815]
_Worker-drafted node — pending editorial review._
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Sources
- Determination of roquefortine in blue cheese and blue cheese dressing by high pressure liquid chromatography with ultraviolet and electrochemical detectors. (1980) pubmed
- Survival of Escherichia coli O157:H7 in Mayonnaise and Mayonnaise-Based Sauces at Room and Refrigerated Temperatures. (1994) pubmed
- Growth and Production of Enterotoxins A and D by Staphylococcus aureus in Salad Bar Ingredients and Clam Chowder. (1991) pubmed
- Occurrence of PR Imine, a Metabolite of Penicillium Roqueforti , in Blue Cheese. (1993) pubmed
- Death of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in shelf-stable, dairy-based, pourable salad dressings. (2006) pubmed