Knoxville, TN
USA
Papers:
T2-03 Thermal Inactivation of Hepatitis A Virus in Turkey Deli Meat
T2-04 Determination of the Thermal Inactivation Kinetics of Escherichia coli, Salmonella enterica and Listeria monocytogenes in Fettuccine Alfredo
T2-06 Effect of Heating Medium on the Thermal Inactivation Kinetics of Listeria monocytogenes and Salmonella enterica subsp. enterica: Buffer vs. a Spinach Model System
T7-02 Thermal Inactivation of Hepatitis A Virus in Spinach
T8-04 Quillaja saponaria Extract to Control the Spread of Escherichia coli O157:H7 and the Emerging Non-O157 Shiga Toxin-producing E. coli
T8-05 Control of Hepatitis A Virus by Blueberry Juice and Blueberry Proanthocyanidins
T9-12 Determination of the Thermal Inactivation Kinetics of O157:H7 and Non-O157:H7 Escherichia coli in Turkey Deli Meat and Ground Beef