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Meat Science|November 9, 2011
Water, sodium chloride and acidified sodium chlorite effects on Escherichia coli O157:H7 and Staphylococcus aureus on beef brisketsM N Hajmeer, J L Marsden, D Y C Fung, et al.Journal of Food Protection|March 31, 2019
Selecting a Miniaturized System for Identification of EnterobacteriaceaeN A Cox, D Y C Fung, M C Goldschmidt, et al.Journal of Food Protection|May 30, 2019
Microbiological Quality of Beef Carcasses and Vacuum-Packaged Subprimals: Process Intervention during Slaughter and FabricationP B Kenney, R K Prasai, R E Campbell, et al.Journal of Food Protection|May 30, 2019
Hot-Fat Trimming Effects on the Microbiological Quality of Beef Carcasses and SubprimalsR K Prasai, R E Campbell, L R Vogt, et al.Poultry Science|May 21, 2013
Comparison of 3 agar media in Fung double tubes and Petri plates to detect and enumerate Clostridium spp. in broiler chicken intestinesM A Barrios, J K Saini, C M Rude, et al.Journal of Food Protection|May 30, 2019
Effectiveness of Trimming and/or Washing on Microbiological Quality of Beef CarcassesR K Prasai, R K Phebus, C M Garcia Zepeda, et al.Journal of Food Protection|April 28, 2019
Microbiological Quality of Beef Subprimals as Affected by Lactic Acid Sprays Applied at Various Points during Vacuum StorageR K Prasai, C L Kastner, P B Kenney, et al.Pageof 3