Inhibition of Clostridium perfringens in High-Moisture, Uncured Turkey Products by Vinegar-Based Clean-Label Ingredients During Extended Cooling by Kathleen Ann Glass, Max C Golden, McKenna Mahnke

Get full text

Comparison of Growth Inhibition of Clostridium perfringens, Clostridium botulinum, and Bacillus cereus During Extended Cooling of Uncured Poultry by Brandon J. Wanless, Jeff Sindelar, Kathleen Ann Glass, Max C Golden

Get full text

Inhibition of Listeria monocytogenes and Clostridium botulinum in Uncured Shredded Pork and Turkey Packaged Under Reduced Oxygen Conditions by Kathleen A. Glass, Max C. Golden, Brandon J. Wanless, Tina Conklin, Jeannine P. Schweihofer, Kristin M. Schill

Get full text

Inhibition of Clostridium perfringens and Bacillus cereus by Dry Vinegar and Cultured Sugar Vinegar During Extended Cooling of Uncured Beef and Poultry Products by Kathleen A. Glass, Cynthia B. Austin, Melissa A. Bohn, Max C. Golden, Kristin M. Schill, Steven C. Ricke, Subash Shrestha

Get full text