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Journal of Food Protection|March 1, 2019
Inactivation of Salmonellae in Autoclaved Ground Beef Exposed to Constantly Rising Temperatures <sup>1</sup>W S Thompson, F F Busta, D R Thompson, et al.Journal of Food Protection|March 3, 2019
Effect of Rising Temperatures on Growth and Survival of Clostridium perfringens Indigenous to Raw Beef <sup>1</sup>L B Smith, F F Busta, C E AllenJournal of Food Protection|March 1, 2019
Botulism Control by Nitrite and Sorbate in Cured Meats: A Review <sup>1</sup>J N Sofos, F F Busta, C E AllenApplied and Environmental Microbiology|August 1, 1977
Dialysis technique for containment of microbial populations inoculated into food systemsR R Willardsen, F F Busta, C E AllenApplied and Environmental Microbiology|June 1, 1979
Sodium nitrite and sorbic acid effects on Clostridium botulinum spore germination and total microbial growth in chicken frankfurter emulsions during temperature abuseJ N Sofos, F F Busta, C E AllenJournal of Food Protection|March 1, 2019
Growth of Clostridium perfringens in Three Different Beef Media and Fluid Thioglycollate Medium at Static and Constantly Rising Temperatures <sup>1</sup>R R Willardsen, F F Busta, C E AllenThe Journal of Applied Bacteriology|June 1, 1987
Effect of thermal treatments in oils on bacterial spore survivalL Ababouch, F F BustaApplied and Environmental Microbiology|April 1, 1978
Osmotically induced increase in thermal resistance of heat-sensitive, dipicolinic acid-less spores of Bacillus cereus Ht-8K Bhothipaksa, F F BustaApplied and Environmental Microbiology|July 1, 1985
Inhibition of Clostridium botulinum 52A toxicity and protease activity by sodium acid pyrophosphate in media systemsM K Wagner, F F BustaPageof 44