| 5219603 |
Composition for extending the shelf life of processed meats |
Donald P. Boudreaux |
1993-06-15 |
| 5173319 |
Method and composition for extending the shelf life of processed meats |
Donald P. Boudreaux |
1992-12-22 |
| 4912047 |
Preventing psychrotrophic bacterial spoilage in raw milk |
Marianne F. Leverone, Donald P. Boudreaux |
1990-03-27 |
| 4880743 |
Bacterial composition for inhibiting psychrotrophic bacteria in cream or milk based products |
Marianne F. Leverone, Donald P. Boudreaux |
1989-11-14 |
| 4874704 |
Method for inhibiting food-borne human pathogens and preventing microbial spoilage in refrigerated foods using a Lactobacillus |
Donald P. Boudreaux, Marianne F. Leverone |
1989-10-17 |
| 4847097 |
Method for rapidly developing a red color in meat using streptococcus lactis subspecies diacetylactis |
Donald P. Boudreaux |
1989-07-11 |
| 4790994 |
Method for inhibiting psychrotrophic bacteria in cream or milk based products using a pediococcus |
Marianne F. Leverone, Donald P. Boudreaux |
1988-12-13 |
| 4728518 |
Method for developing a red color in cured meat |
Carlos F. Gonzalez, Kelly B. Pratt |
1988-03-01 |
| 4579740 |
Fermentation method using a selected lactobacillus |
— |
1986-04-01 |
| 4521434 |
Fermentation method and compositions including a lactobacillus species strain |
— |
1985-06-04 |