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Journal of Food Protection|March 15, 2019
Sensory Qualities of Canned Peaches and Pears as Affected by Thermal Process, Sorbate and BenzoateL R Beuchat, E K HeatonApplied Microbiology|June 1, 1975
Salmonella survival on pecans as influenced by processing and storage conditionsL R Beuchat, E K HeatonJournal of Food Protection|April 11, 2019
Effect of Chemical Treatments on Microbiological, Sensory and Physical Qualities of Individually Shrink-Wrapped ProduceD A Golden, E K Heaton, L R BeuchatJournal of Food Protection|April 3, 2019
Viability of Byssochlamys nivea in Apple Sauce Containing Sorbate, Benzoate and Sulfur Dioxide and Packaged Under Various Oxygen LevelsJ O Roland, L R Beuchat, E K HeatonJournal of Food Protection|April 26, 2019
Evaluation of Shrink-Wrap Packaging for Maintaining Quality of ApplesE K Heaton, J W Dobson, R P Lane, et al.Journal of Food Protection|April 18, 2019
Microbiological and Sensory Quality Changes in Unwrapped and Wrapped Sliced WatermelonS D Abbey, E K Heaton, D A Golden, et al.Applied and Environmental Microbiology|January 1, 1976
Preparation and evaluation of two microbiological media from shrimp heads and hullsN L Stephens, W A Bough, L R Beuchat, et al.Pageof 1