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The Journal of Antimicrobial Chemotherapy|August 1, 1988
Time course of the antibacterial activity of erythromycin stearate and erythromycin acistrate against two Staphylococcus aureus strains in vitroH Korkeala, P T MännistöActa Veterinaria Scandinavica|January 1, 1992
Effect of sodium nitrite and sodium chloride on growth of lactic acid bacteriaH Korkeala, T Alanko, T TiusanenActa Veterinaria Scandinavica|January 1, 1995
Motivation and characterization of finnish meat inspection veterinariansM Rahkio, A Uutela, H KorkealaJournal of Food Protection|January 11, 2014
Introduction of infected animals to herds is an important route for the spread of Yersinia enterocolitica infection between pig farmsS Virtanen, S Nikunen, H KorkealaInternational Journal of Systematic Bacteriology|July 30, 1999
rRNA gene RFLP as an identification tool for Corynebacterium speciesJ Björkroth, H Korkeala, G FunkeLetters in Applied Microbiology|January 9, 2008
Acid and heat tolerance of persistent and nonpersistent Listeria monocytogenes food plant strainsJ Lundén, R Tolvanen, H KorkealaInternational Journal of Food Microbiology|August 1, 1996
Characterization of Lactobacillus sake strains associating with production of ropy slime by randomly amplified polymorphic DNA (RAPD) and pulsed-field gel electrophoresis (PFGE) patternsJ Björkroth, J Ridell, H KorkealaInternational Journal of Food Microbiology|November 26, 1999
Characterisation of lactic acid bacteria from spoiled, vacuum-packaged, cold-smoked rainbow trout using ribotypingU Lyhs, J Björkroth, H KorkealaInternational Journal of Food Microbiology|December 31, 1988
Ropy slime formation in vacuum-packed cooked meat products caused by homofermentative lactobacilli and a Leuconostoc speciesH Korkeala, T Suortti, P MäkeläEpidemiology and Infection|August 6, 1998
Prevalence of Clostridium botulinum type E in Finnish fish and fishery productsE Hyytiä, S Hielm, H KorkealaPageof 9