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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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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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Survival of Methicillin-Resistant Staphylococcus aureus during Commercial Heat Treatment of Slab Bacon and Consumer Preparation of Sliced Bacon

Journal of food protection, 2014, Vol.77 (1), p.83-86

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

2014

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Control of Listeria monocytogenes on Frankfurters and Cooked Pork Chops by Irradiation Combined with Modified Atmosphere Packaging

Journal of food protection, 2012-06, Vol.75 (6), p.1063-1070

2012

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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

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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Irradiation-induced cured ham color fading and regeneration

Journal of food science, 2005-05, Vol.70 (4), p.C281-C285

2005

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effects of irradiation at 1.6 kGy on quality characteristics of commercially produced ham and pork frankfurters over extended storage

Journal of food science, 2005-05, Vol.70 (4), p.S262-S266

2005

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Control of Listeria monocytogenes Contamination in Ready‐to‐Eat Meat Products

Comprehensive reviews in food science and food safety, 2005-04, Vol.4 (2), p.34-42

2005

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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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Restructured pork from hot processed sow meat: effect of encapsulated food acids

Journal of food protection, 1985-11, Vol.48 (11), p.965-968

1985

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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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Restructured pork from hot processed sow meat: effect of mechanical tenderization and liquid smoke

Journal of food protection, 1986-08, Vol.49 (8), p.639-642

1986

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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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PRE-RIGOR PROCESSING OF PORK: HIDE REMOVAL AND MANUFACTURE OF RESTRUCTURED MEATS

CORDRAY, JOSEPH CHARLES

1983

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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, p.8516981-4

2019

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Learning about screening using an online or live lecture: Does it matter?

Journal of general internal medicine : JGIM, 2002-07, Vol.17 (7), p.540-545

2002

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A randomised trial of an online lecture with and without audio

Medical education, 2004-07, Vol.38 (7), p.787-790

2004

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Learning About Screening Using an Online or Live Lecture

Journal of general internal medicine : JGIM, 2002-07, Vol.17 (7), p.540-545

2002

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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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Constructing Quantitative Implementation Scales From Categorical Services Data: Examples From a Multisite Evaluation

Evaluation review, 1998-04, Vol.22 (2), p.245-288

1998

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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

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

Survival of Methicillin-Resistant Staphylococcus aureus during Commercial Heat Treatment of Slab Bacon and Consumer Preparation of Sliced Bacon

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

Control of Listeria monocytogenes on Frankfurters and Cooked Pork Chops by Irradiation Combined with Modified Atmosphere Packaging

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

Irradiation-induced cured ham color fading and regeneration

effects of irradiation at 1.6 kGy on quality characteristics of commercially produced ham and pork frankfurters over extended storage

Control of Listeria monocytogenes Contamination in Ready‐to‐Eat Meat Products

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

Restructured pork from hot processed sow meat: effect of encapsulated food acids

Comparison of three methods for estimating surface bacteria on pork carcasses

Restructured pork from hot processed sow meat: effect of mechanical tenderization and liquid smoke

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

PRE-RIGOR PROCESSING OF PORK: HIDE REMOVAL AND MANUFACTURE OF RESTRUCTURED MEATS

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

Bilateral Sterile Pyogranulomatous Keratitis in a Dog

Learning about screening using an online or live lecture: Does it matter?

A randomised trial of an online lecture with and without audio

Learning About Screening Using an Online or Live Lecture

Bilateral Sterile Pyogranulomatous Keratitis in a Dog

Constructing Quantitative Implementation Scales From Categorical Services Data: Examples From a Multisite Evaluation

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