Tamara L Vollebregt RDHAP
Dental Hygienist
1142 S DIAMOND BAR BLVD # 162 DIAMOND BAR CA, 91765About
Tamara L Vollebregt RDHAP is a top Dental Hygienist in DIAMOND BAR, CA. With a passion for the field and an unwavering commitment to their specialty, Tamara L Vollebregt RDHAP is an expert in changing the lives of their patients for the better. Through their designated cause and expertise in the field, Tamara L Vollebregt RDHAP is a prime example of a true leader in health care. As a leader and expert in their field, Tamara L Vollebregt RDHAP is passionate about enhancing patient quality of life. They embody the values of communication, safety, and trust when dealing directly with patients. In DIAMOND BAR, CA, Tamara L Vollebregt RDHAP is a true asset to their field and dedicated to the profession of medicine.
Provider Details
Expert Publications
Data provided by the National Library of Medicine- A review of aerobic and psychrotrophic plate count procedures for fresh meat and poultry products.
- Profile and activity of the bacterial biota of ground beef held from freshness to spoilage at 5-7 degrees C.
- A review of recent taxonomic changes in seven genera of bacteria commonly found in foods.
- The effect of chlortetracycline on the microflora of beef, and studies on the mode of action of this antibiotic in meat preservation.
- Studies on the mode of action of chlortetracycline in the preservation of beef.
- The inhibition in beef of chlortetracycline-resistant bacteria by sub-bacteriostatic concentrations of the antibiotic.
- Incidence and properties of coagulase-positive staphylococci in certain market meats as determined on three selective media.
- EVALUATION OF THE EXTRACT-RELEASE VOLUME PHENOMENON AS A RAPID TEST FOR DETECTING
- RELATIONSHIP BETWEEN WATER-HOLDING CAPACITY OF MEATS AND MICROBIAL QUALITY.
- Studies on the development of chlortetracycline-resistant staphylococci in chlortetracyclin-treated beef.
- Further studies on staphylococci in meats. III. Occurrence and characteristics of coagulase-positive strains from a variety of nonfrozen market cuts.
- Further studies on staphylococci in meats. IV. The bacteriophage pattern and antibiotic sensitivity of isolates from nonfrozen meats.
- Microbiological food safety.
- Effect of borate on the growth of coagulase-positive and coagulase-negative staphylococci.
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