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Applied and Environmental Microbiology|December 1, 1978
Injury to Staphylococcus aureus during sausage fermentationJ L Smith, S A PalumboApplied and Environmental Microbiology|December 1, 1977
Destruction of Staphylococcus aureus during frankfurter processingS A Palumbo, J L Smith, J C KissingerJournal of Food Protection|March 15, 2019
Protection Against Heat-Injury in Staphylococcus aureus by SolutesJ L Smith, R C Benedict, S A PalumboJournal of Food Protection|March 29, 2019
Effect of Food Environment on Staphylococcal Enterotoxin Synthesis: A ReviewJ L Smith, R L Buchanan, S A PalumboApplied Microbiology|April 1, 1974
Microbiology of the frankfurter process: salmonella and natural aerobic floraS A Palumbo, C N Huhtanen, J L SmithApplied and Environmental Microbiology|December 1, 1983
Heat injury in Staphylococcus aureus 196E: protection by metabolizable and non-metabolizable sugars and polyolsJ L Smith, R C Benedict, M Haas, et al.Journal of Food Protection|February 9, 2019
Destruction of Salmonella and Staphylococcus During Processing of a Nonfermented Snack SausageJ L Smith, C N Huhtanen, J C Kissinger, et al.Journal of Food Protection|May 11, 2019
Thermal Destruction of Listeria monocytogenes in Ice Cream MixV H Holsinger, P W Smith, J L Smith, et al.Applied Microbiology|November 1, 1975
Survival of salmonellae during pepperoni manufactureJ L Smith, C N Huhtanen, J C Kissinger, et al.Pageof 69