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Applied Microbiology|April 1, 1972
Production of types A and B spores of Clostridium botulinum by the biphasic method: effect on spore population, radiation resistance, and toxigenicityA Anellis, D Berkowitz, D Kemper, et al.Applied and Environmental Microbiology|February 1, 1987
Thermal inactivation and injury of Bacillus stearothermophilus sporesF E Feeherry, D T Munsey, D B RowleyApplied and Environmental Microbiology|July 1, 1976
Influence of postirradiation incubation temperature on recovery of radiation-injured Clostridium botulinum 62A sporesM S Chowdhury, D B Rowley, A Anellis, et al.Applied Microbiology|January 1, 1971
Modification of the American Public Health Association procedure for counting yeast and mold in cottage cheeseE M Powers, C C Ay, G A Eckfeldt, et al.Journal of Food Protection|February 24, 2019
Occurrence of Staphylococcus aureus in and the Moisture Content of Precooked Canned BaconEdmund M Powers, Thomas G Latt, Douglas R Johnson, et al.Applied Microbiology|September 1, 1971
Bacteriology of dehydrated space foodsE M Powers, C Ay, H M el-Bisi, et al.Applied Microbiology|April 1, 1974
Evaluation of media, time and temperature of incubation, and method of enumeration of several strains fo Clostridium perfringens sporesW J Clifford, A Anellis, E W RossApplied Microbiology|January 1, 1973
Microbiological testing of Skylab foodsN D Heidelbaugh, D B Rowley, E M Powers, et al.International Journal of Food Microbiology|March 1, 2005
The mathematical properties of the quasi-chemical model for microorganism growth-death kinetics in foodsE W Ross, I A Taub, C J Doona, et al.Pageof 2