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Journal of Food Protection|February 24, 2019
Selective Action of Sodium Cholate-MgCl<sub>2</sub> Broth and its Possible Use in Isolation of Salmonellae and Other Enteric PathogensJ A Kinner, W A MoatsApplied Microbiology|January 1, 1974
Factors affecting selectivity of brilliant green-phenol red agar for salmonellaeW A Moats, J A KinnerApplied and Environmental Microbiology|March 1, 1976
Observations on brilliant green agar with H2S indicatorW A Moats, J A KinnerApplied Microbiology|May 1, 1974
Effect of heat on the antimicrobial activity of brillant green dyeW A Moats, J A Kinner, S E MaddoxJournal - Association of Official Analytical Chemists|September 1, 1985
Chromatographic methods for determination of macrolide antibiotic residues in tissues and milk of food-producing animalsW A MoatsApplied and Environmental Microbiology|November 1, 1978
Comparison of four agar plating media with and without added novobiocin for isolation of salmonellae from beef and deboned poultry meatW A MoatsApplied and Environmental Microbiology|October 1, 1980
Classification of bacteria from commercial egg washers and washed and unwashed eggsW A MoatsAdvances in Experimental Medicine and Biology|May 21, 1999
The effect of processing on veterinary residues in foodsW A MoatsJournal of Chromatography|February 28, 1992
High-performance liquid chromatographic determination of penicillin G, penicillin V and cloxacillin in beef and pork tissuesW A MoatsJournal of Food Protection|April 14, 2019
Inactivation of Antibiotics by Heating in Foods and other Substrates - A ReviewW A MoatsPageof 5