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Food Microbiology|January 24, 2012
Microbial communities on Australian modified atmosphere packaged Atlantic salmonS M Powell, M L TamplinFood Microbiology|January 14, 2015
Predictive model for the growth of spoilage bacteria on modified atmosphere packaged Atlantic salmon produced in AustraliaS M Powell, D A Ratkowsky, M L TamplinMicrobial Ecology|January 29, 2013
Dynamics of seawater bacterial communities in a shellfish hatcheryS M Powell, C C Chapman, M Bermudes, et al.Applied and Environmental Microbiology|August 1, 1986
Effects of microcosm salinity and organic substrate concentration on production of Vibrio cholerae enterotoxinM L Tamplin, R R ColwellJournal of Food Science|November 13, 2007
Modeling the lag phase and growth rate of Listeria monocytogenes in ground ham containing sodium lactate and sodium diacetate at various storage temperaturesC-A Hwang, M L TamplinApplied and Environmental Microbiology|May 1, 1992
Persistence of Vibrio vulnificus in tissues of Gulf Coast oysters, Crassostrea virginica, exposed to seawater disinfected with UV lightM L Tamplin, G M CapersApplied and Environmental Microbiology|October 1, 1995
Uptake and retention of Vibrio cholerae O1 in the Eastern oyster, Crassostrea virginicaR L Murphree, M L TamplinApplied and Environmental Microbiology|November 1, 1989
Occurrence and characteristics of agglutination of Vibrio cholerae by serum from the eastern oyster, Crassostrea virginicaM L Tamplin, W S FisherApplied and Environmental Microbiology|August 1, 1993
Effects of temperature and salinity on the survival of Vibrio vulnificus in seawater and shellfishC W Kaspar, M L TamplinAnnals of Clinical and Laboratory Science|January 1, 1983
Thiosulfate-citrate-bile salts-sucrose agar and its selectivity for clinical and marine vibrio organismsM J Lotz, M L Tamplin, G E RodrickPageof 12