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Journal of Food Protection|March 13, 2019
Effects of Potassium Sorbate and Sodium Benzoate on Inactivating Yeasts Heated in Broths Containing Sodium Chloride and SucroseL R BeuchatJournal of Food Protection|March 1, 2019
Comparison of Acidified and Antibiotic-supplemented Potato Dextrose Agar from Three Manufacturers for its Capacity to Recover Fungi from FoodsL R BeuchatInternational Journal of Food Microbiology|March 3, 1997
Comparison of chemical treatments to kill Salmonella on alfalfa seeds destined for sprout productionL R BeuchatApplied and Environmental Microbiology|October 1, 1985
Efficacy of media and methods for detecting and enumerating Campylobacter jejuni in refrigerated chicken meatL R BeuchatSociety for Applied Bacteriology Symposium Series|January 1, 1984
Injury and repair of yeasts and mouldsL R BeuchatApplied Microbiology|June 1, 1975
Incidence of molds on pecan nuts at different points during harvestingL R BeuchatJournal of Food Protection|February 9, 2019
Evaluation of Enrichment Broths for Enumerating Vibrio parahaemolyticus in Chilled and Frozen Crab MeatL R BeuchatMycopathologia|October 22, 1976
Effectiveness of various food preservatives in controlling the outgrowth of Byssochlamys nivea ascosporesL R BeuchatApplied and Environmental Microbiology|February 1, 1981
Combined effects of solutes and food preservatives on rates of inactivation of and colony formation by heated spores and vegetative cells of moldsL R BeuchatInternational Journal of Food Microbiology|July 1, 1991
Behavior of Aeromonas species at refrigeration temperaturesL R BeuchatPageof 24