Athens, GA
USA
Papers:
Influence of Water Mobility on Persistence of Salmonella in Low-moisture Foods
P1-118 Influence of Water Mobility on the Survival of Salmonella spp. in Low-moisture Whey Protein Powder at 80°C
P2-48 The Role of Cellulose in Attachment of Shiga Toxin-producing Escherichia coli to Lettuce and Spinach in Different Water Hardness Environments