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Journal of Food Protection|February 9, 2019
Heating Patterns of Products in Crockery CookersR E Brackett, E H MarthZeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|January 1, 1982
Association of aflatoxin M1 with caseinR E Brackett, E H MarthJournal of Food Protection|March 1, 2019
Patulin in Apple Juice from Roadside Stands in WisconsinR E Brackett, E H MarthJournal of Food Protection|March 1, 2019
Ascorbic Acid and Ascorbate Cause Disappearance of Patulin from Buffer Solutions and Apple JuiceR E Brackett, E H MarthZeitschrift Fur Lebensmittel-Untersuchung Und -Forschung|August 1, 1979
Stability of patulin at ph 6.0-8.0 and 25 degrees cR E Brackett, E H MarthJournal of Dairy Science|August 1, 1982
Responses of dairy cows to dietary aflatoxin: feed intake and yield, toxin content, and quality of milk of cows treated with pure and impure aflatoxinR S Applebaum, R E Brackett, D W Wiseman, et al.Journal of Food Protection|March 15, 2019
Physical, Chemical and Biological Degradation of Mycotoxins in Foods and Agricultural CommoditiesM P Doyle, R S Applebaum, R E Brackett, et al.Journal of Food Protection|April 26, 2019
Influence of Modified Atmosphere Packaging on the Microflora and Quality of Fresh Bell PeppersR E BrackettJournal of Food Protection|April 14, 2019
Antimicrobial Effect of Chlorine on Listeria monocytogenesR E BrackettMycopathologia|January 1, 1988
Food additives and plant components control growth and aflatoxin production by toxigenic aspergilli: a reviewG Rusul, E H MarthPageof 15