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Richard V. Lechowich - Publications

Affiliations: 
Food Science and Nutrition Michigan State University, East Lansing, MI 
 Food Science and Technology Virginia Polytechnic Institute and State University, Blacksburg, VA, United States 
 Illinois Institute of Technology, Chicago, IL, United States 
Area:
Food Science
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8 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
1981 Marriott NG, Lechowich RV, Pierson MD. Use of Nitrite and Nitrite-Sparing Agents in Meats: A Review. Journal of Food Protection. 44: 881-885. PMID 30856742 DOI: 10.4315/0362-028X-44.11.881  0.257
1971 Beuchat LR, Lechowich RV. Morphological alterations in Bacillus megaterium as produced by aflatoxin B1. Applied Microbiology. 21: 124-31. PMID 4993228  0.609
1971 Beuchat LR, Lechowich RV. Biochemical alterations in Bacillus megaterium as produced by aflatoxin B1. Applied Microbiology. 21: 119-23. PMID 4993227  0.636
1969 Lechowich RV, Beuchat LR, Fox KI, Webster FH. Procedure for evaluating the effects of 2,450-megahertz microwaves upon Streptococcus faecalis and Saccharomyces cerevisiae. Applied Microbiology. 17: 106-10. PMID 4975450  0.638
1968 Beuchat LR, Lechowich RV. Survival of heated Streptococcus faecalis as affected by phase of growth and incubation temperature after thermal exposure. The Journal of Applied Bacteriology. 31: 414-9. PMID 4973617  0.642
1968 Beuchat LR, Lechowich RV. Effect of salt concentration in the recovery medium on heat-injured Streptococcus faecalis. Applied Microbiology. 16: 772-6. PMID 4968964  0.656
1962 LECHOWICH RV, ORDAL ZJ. The influence of the sporulation temperature on the heat resistance and chemical composition of bacterial spores. Canadian Journal of Microbiology. 8: 287-95. PMID 14463368  0.616
1956 EVANS JB, LECHOWICH RV, NIVEN CF. Effect of curing ingredients and procedures on the survival and growth of staphylococci in and on cured meats. Applied Microbiology. 4: 360-3. PMID 13395367  0.282
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