KaWang Li

West Virginia University
Morgantown, WV
USA

Papers:
P2-78 Microbiological Quality and Safety of Fresh Produce and an Assessment of Post-harvest Practice of Vendors at West Virginia and Kentucky Farmers’ Markets
T9-04 Microbiological Quality Assessment and Validation of Peroxyacetic Acid, Lactic Acid, Lactic and Citric Acid Blend, and Sodium Hypochlorite against Salmonella on Broiler Carcasses and Wings Processed at a Small USDA-Inspected Slaughter Facility in West Virginia