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Applied and Environmental Microbiology|February 1, 1981
Prevention of surface mold growth on Italian dry sausage by natamycin and potassium sorbateR A HolleyPoultry Science|May 1, 1986
Use of egg washwater pH to prevent survival of Salmonella at moderate temperaturesR A Holley, M ProulxJournal of Applied Microbiology|June 22, 2012
Temperature-dependent effect of sublethal levels of cinnamaldehyde on viability and morphology of Escherichia coliJ Visvalingam, R A HolleyInternational Journal of Food Microbiology|April 29, 1998
Interaction of monolaurin, eugenol and sodium citrate on growth of common meat spoilage and pathogenic organismsM Blaszyk, R A HolleyLetters in Applied Microbiology|February 9, 2016
Transfer of antibiotic resistance from Enterococcus faecium of fermented meat origin to Listeria monocytogenes and Listeria innocuaM Jahan, R A HolleyJournal of Food Protection|October 21, 2000
Surface application of lysozyme, nisin, and EDTA to inhibit spoilage and pathogenic bacteria on ham and bolognaA O Gill, R A HolleyInternational Journal of Food Microbiology|October 1, 1988
Use of MRSD medium and the hydrophobic grid membrane filter technique to differentiate between pediococci and lactobacilli in fermented meat and starter culturesR A Holley, G E MillardJournal - Association of Official Analytical Chemists|November 1, 1980
Ultraviolet spectrophotometric determination of sorbic acid in dry fermented sausageR A Holley, G E MillardInternational Journal of Food Microbiology|April 1, 1996
Influence of unsliced delicatessen meat freshness upon bacterial growth in subsequently prepared vacuum packed slicesR A Holley, R C McKellarInternational Journal of Food Microbiology|July 11, 2006
Inhibition of membrane bound ATPases of Escherichia coli and Listeria monocytogenes by plant oil aromaticsA O Gill, R A HolleyPageof 5