Modeling the growth boundary of Listeria monocytogenes in ready-to-eat cooked meat products as a function of the product salt, moisture, potassium lactate, and sodium diacetate concentrations
Legan, J.D, Seman, D.L, Milkowski, A.L, Hirschey, J.A, Vandeven, M.H
Published in Journal of food protection (01.10.2004)
Published in Journal of food protection (01.10.2004)
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Validation of D- and Z-values for Listeria monocytogenes, Salmonella and Shiga-toxin producing Escherichia coli in ready-to-eat meat and poultry products
King, A.M., McMinn, R.P., Sindelar, J.J., Glass, K.A., Milkowski, A.L., Hanson, R.D.
Published in Meat science (01.01.2014)
Published in Meat science (01.01.2014)
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Modeling the growth of Listeria monocytogenes in cured ready-to-eat processed meat products by manipulation of sodium chloride, sodium diacetate, potassium lactate, and product moisture content
SEMAN, D. L, BORGER, A. C, MEYER, J. D, HALL, P. A, MILKOWSKI, A. L
Published in Journal of food protection (01.04.2002)
Published in Journal of food protection (01.04.2002)
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Factors affecting the redox state of bovine epididymal spermatozoa
Milkowski, Andrew L., Lardy, Henry A.
Published in Archives of biochemistry and biophysics (01.01.1977)
Published in Archives of biochemistry and biophysics (01.01.1977)
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