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Journal of Food Protection|January 29, 2016
Modeling the Impact of Ingoing Sodium Nitrite, Sodium Ascorbate, and Residual Nitrite Concentrations on Growth Parameters of Listeria monocytogenes in Cooked, Cured Pork SausageAmanda M King, Kathleen A Glass, Andrew L Milkowski, et al.Journal of Food Science|February 16, 2016
Controlling Listeria monocytogenes and Leuconostoc mesenteroides in Uncured Deli-style Turkey Breast Using a Clean Label AntimicrobialRobert E Weyker, Kathleen A Glass, Andrew L Milkowski, et al.Journal of Food Protection|September 9, 2017
Effects of Nitrite and Erythorbate on Clostridium perfringens Growth during Extended Cooling of Cured HamKatie J Osterbauer, Amanda M King, Dennis L Seman, et al.Journal of Food Protection|May 9, 2012
Validation of pepperoni process for control of Shiga toxin-producing Escherichia coliKathleen A Glass, Charles W Kaspar, Jeffrey J Sindelar, et al.Meat Science|April 29, 2014
The role of red and processed meat in colorectal cancer development: a perspectiveMarije Oostindjer, Jan Alexander, Gro V Amdam, et al.Pageof 2