Page Banner

United States Department of Agriculture

Agricultural Research Service

Publications at this Location
ARS scientists publish results of their research projects in many formats. Listed below are the publications from research projects conducted at this location.

Clicking on a publication title will take you to more information on the publication. Clicking on the reprint icon Repository URL will take you to the publication reprint.

2014 | 2013 | 2012 | 2011 | 2010 | 2009 | 2008 | 2007 | 2006 | 2005 | 2004 | 2003 | 2002 | 2001 | 2000 | 1999 | 1998 | 1997 | 1996 | 1995 | 1994 |

1997 Publications
(listed by order of acceptance date)

Current View: All Publications

Show All Publications || Peer Reviewed Journal Publications Only

Displaying 1 to 11 of 11 Records

Alkali-Neutralization Process Maintains the Firmness and Sensory Quality of Canned Sweetpotato Pieces
(Peer Reviewed Journal)
(14-Oct-97)
Using Lactic Acid Bacteria to Improve the Safety of Minimally Processed Fruits and Vegetables
(Review Article)
(28-Jul-97)
Modeling Growth of Saccharomyces Rosei in Cucumber Fermentation
(Peer Reviewed Journal)
(18-Apr-97)
Acidified Foods. Principles of Handling and Preservation.
(Other)
(16-Apr-97)
Microorganisms and Food. in Acidified Foods. Principles of Handling and Preservation.
(Other)
(16-Apr-97)
Ph, Buffers, and Acidification Methods. in Acidified Foods. Principles of Handling and Preservation
(Other)
(16-Apr-97)
Measurement of Ph and Acidity. in Acidified Foods. Principles of Handling and Preservation.
(Other)
(16-Apr-97)
Scheduled Processes. in Acidified Foods. Principles of Handling and Preservation
(Other)
(16-Apr-97)
Dietary Fibre Content of Thirteen Apple Cultivars
(Peer Reviewed Journal)
(16-Apr-97)
Acetoin Production As An Indicator of Growth and Metabolic Inhibition of Listeria Monocytogenes
(Peer Reviewed Journal)
(09-Apr-97)
Relationship Between Instrumental and Sensory Parameters of Cooked Sweetpotato Texture
(Peer Reviewed Journal)
(02-Jan-97)
Last Modified: 4/30/2010
Footer Content Back to Top of Page