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Effect of NaCl, Myoglobin, Fe(II), and Fe(III) on Lipid Oxidation of Raw and Cooked Chicken Breast and Beef Loin

Journal of agricultural and food chemistry, 2010-01, Vol.58 (1), p.600-605

2010

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Evaluation of the Thin Agar Layer Method for the Recovery of Pressure-Injured and Heat-Injured Listeria monocytogenes

Journal of food protection, 2014-05, Vol.77 (5), p.828-831

2014

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Antioxidant effect of fractions from chicken breast and beef loin homogenates in phospholipid liposome systems

Food chemistry, 2011-09, Vol.128 (2), p.299-307

2011

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Investigating the control of Listeria monocytogenes on alternatively-cured frankfurters using natural antimicrobial ingredients or post-lethality interventions

Meat science, 2014-08, Vol.97 (4), p.568-574

2014

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Effects of Different Nitrite Concentrations from a Vegetable Source with and without High Hydrostatic Pressure on the Recovery of Listeria monocytogenes on Ready-to-Eat Restructured Ham

Journal of food protection, 2014-05, Vol.77 (5), p.781-787

2014

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Investigating the control of Listeria monocytogenes on a ready-to-eat ham product using natural antimicrobial ingredients and postlethality interventions

Foodborne pathogens and disease, 2014-06, Vol.11 (6), p.462-467

2014

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Survival of methicillin-resistant Staphylococcus aureus during thermal processing of frankfurters, summer sausage, and ham

Foodborne pathogens and disease, 2014-01, Vol.11 (1), p.50-54

2014

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Assessment of Native Languages for Food Safety Training Programs for Meat Industry Employees

Journal of extension, 2012-02, Vol.50 (1)

2012

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Comparison of three methods for estimating surface bacteria on pork carcasses

Journal of food protection, 1985-07, Vol.48 (7), p.582-584

1985

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Growth and Carcass Traits at 135 Kg for Progeny of Swine Selected for Growth and Backfat

Journal of animal science, 1984-02, Vol.58 (2), p.275-280

1984

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Prediction Equations for Estimating the Quantity of Muscle in 25- to 45-Kg Pigs

Journal of animal science, 1981-09, Vol.53 (3), p.663-665

1981

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Restructured pork from hot-processed sow meat : effect of particle size and blend ratio

Journal of food protection, 1989-08, Vol.52 (8), p.581-585

1989

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Restructured Pork from Hot-Processed Sow Meat: Effect of Particle Size and Blend Ratio 1

Journal of food protection, 1989-08, Vol.52 (8), p.581-585

1989

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Bilateral Sterile Pyogranulomatous Keratitis in a Dog

Case reports in veterinary medicine, 2019, Vol.2019 (2019), p.1-4

2019

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Automated Dynamic Headspace/GC-MS Analyses Affect the Repeatability of Volatiles in Irradiated Turkey

Journal of agricultural and food chemistry, 2004-03, Vol.52 (6), p.1735-1741

2004

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Bilateral Sterile Pyogranulomatous Keratitis in a Dog

Case reports in veterinary medicine, 2019, Vol.2019, p.8516981-8516981

2019

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Effect of NaCl, Myoglobin, Fe(II), and Fe(III) on Lipid Oxidation of Raw and Cooked Chicken Breast and Beef Loin

Evaluation of the Thin Agar Layer Method for the Recovery of Pressure-Injured and Heat-Injured Listeria monocytogenes

Antioxidant effect of fractions from chicken breast and beef loin homogenates in phospholipid liposome systems

Investigating the control of Listeria monocytogenes on alternatively-cured frankfurters using natural antimicrobial ingredients or post-lethality interventions

Effects of Different Nitrite Concentrations from a Vegetable Source with and without High Hydrostatic Pressure on the Recovery of Listeria monocytogenes on Ready-to-Eat Restructured Ham

Investigating the control of Listeria monocytogenes on a ready-to-eat ham product using natural antimicrobial ingredients and postlethality interventions

Survival of methicillin-resistant Staphylococcus aureus during thermal processing of frankfurters, summer sausage, and ham

Assessment of Native Languages for Food Safety Training Programs for Meat Industry Employees

Comparison of three methods for estimating surface bacteria on pork carcasses

Growth and Carcass Traits at 135 Kg for Progeny of Swine Selected for Growth and Backfat

Prediction Equations for Estimating the Quantity of Muscle in 25- to 45-Kg Pigs

Restructured pork from hot-processed sow meat : effect of particle size and blend ratio

Restructured Pork from Hot-Processed Sow Meat: Effect of Particle Size and Blend Ratio 1

Bilateral Sterile Pyogranulomatous Keratitis in a Dog

Automated Dynamic Headspace/GC-MS Analyses Affect the Repeatability of Volatiles in Irradiated Turkey

Bilateral Sterile Pyogranulomatous Keratitis in a Dog

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