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Meat Science|November 8, 2011
Effects of temperature and storage duration on the microflora, physicochemical and sensory changes of vacuum- or nitrogen-packed porkB H Lee, R E Simard, L C Laleye, et al.International Journal of Food Microbiology|January 4, 2001
Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosanB Ouattar, R E Simard, G Piett, et al.International Journal of Food Microbiology|July 22, 1997
Antibacterial activity of selected fatty acids and essential oils against six meat spoilage organismsB Ouattara, R E Simard, R A Holley, et al.Journal of Food Protection|May 25, 2019
Controlled-Atmosphere Storage of Pork Under Carbon DioxideR A Holley, P Delaquis, N Rodrigue, et al.Poultry Science|January 20, 2007
Suitability of pea starch and calcium alginate as antimicrobial coatings on chicken skinG F Mehyar, J H Han, R A Holley, et al.Journal of Food Protection|May 27, 2010
Susceptibility of meat starter cultures to antimicrobials used in food animals in CanadaR P Cordeiro, T Du, M R Mulvey, et al.Journal of Food Protection|November 18, 2000
The effect of different grain diets on fecal shedding of Escherichia coli O157:H7 by steersS J Buchko, R A Holley, W O Olson, et al.The Journal of Applied Bacteriology|December 1, 1996
Microtitre plate riboprobe system for detection of ultrasonicated Campylobacter jejuni genomic DNAM Lamoureux, I Fliss, S Messier, et al.Journal of Applied Microbiology|February 1, 1997
Microtitre plate hybridization system for detection of thermophilic Campylobacter rRNAM Lamoureux, L Fliss, B W Blais, et al.Journal of Food Protection|April 14, 2019
Involvement of Heterofermentative Lactobacilli in Development of Open Texture in CheesesL C Laleye, R E Simard, B-H Lee, et al.Pageof 5