Functional, Sensory, and Microbiological Properties of Restructured Beef and Emu Steaks von Shao, C.H., Avens, J.S., Schmidt, G.R., Maga, J.A.

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Effect of Boiling Water Carcass Immersion on Aerobic Bacteria Counts of Poultry Skin and Processed Ground Poultry Meat von Tompkins, N.M, Avens, J.S, Kendall, P.A, Salman, M.D

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Acetic Acid Spray Ineffective on Beef Carcasses With Low Bacteria Counts von Avens, J.S., Clayton, P., Jones, D.K., Bolin, R., Lloyd, W., Jankow, D.

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Virtual eradication of psychrophilic and mesophilic bacteria on turkey carcass tails by steam and boiling water immersion von Avens, J.S, Morton, A.S

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Subtherapeutic tetracycline effects on recovery patterns of calves after Salmonella typhimurium challenge von Remillard, R. L, Johnson, D. E, Avens, J. S

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Quantifying bacteria on poultry carcass skin von Avens, J.S, Miller, B.F

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Recovery of 61 salmonella serotypes from artificially contaminated turkey skin von Fagerberg, Diane J., Avens, John S.

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Reduction of airborne microorganisms by filtering recycled air in a chick hatcher von Avens, J S, Quarles, C L, Fagerberg, D J

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Effect of filtering recycled air in a chick hatcher on airborne pathogenic microorganisms [Escherichia coli, Staphylococcus aureus, bacterial diseases] von Avens, J S, Quarles, C L, Fagerberg, D J

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Pretreatment effect on inactivation of Escherichia coli O157:H7 inoculated beef jerky von Albright, Susan N, Kendall, Patricia A, Avens, John S, Sofos, John N

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Destruction of microorganisms on chicken carcasses by steam and boiling water immersion von Avens, John S, Albright, Susan N, Morton, Aaron S, Prewitt, Brian E, Kendall, Patricia A, Sofos, John N

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EFFECT OF MARINADE AND DRYING TEMPERATURE ON INACTIVATION OF ESCHERICHIA COLI O157:H7 ON INOCULATED HOME DRIED BEEF JERKY von ALBRIGHT, SUSAN N., KENDALL, PATRICIA A., AVENS, JOHN S., SOFOS, JOHN N.

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Effect of electrostatic charge on the contamination of plastic food containers by airborne bacterial spores von Baribo, L E, Avens, J S, O'neill, R D

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Microbial Quality of Ground and Comminuted, Raw and Cooked Turkey Meat 1 von McKinley, G A, Avens, J S

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Subcutaneous bacteria in turkey carcasses von Avens, J.S, Miller, B.F

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Optimum skin blending method for quantifying poultry carcass bacteria von Avens, J.S, Miller, B.F

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Microbial Quality of Ground and Comminuted, Raw and Cooked Turkey Meat von Mckinley, G.A., Avens, J.S.

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FOOD SAFETY HAZARDS ASSOCIATED WITH SCHOOL FOOD SERVICE DELIVERY SYSTEMS von AVENS, JOHN S., PODUSKA, PAUL J., SCHMIDT, F. PIERCE, JANSEN, G. RICHARD, HARPER, JUDSON M.

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Enrichment and plating methodology for Salmonella detection in food. A Review von Fagerberg, D.J, Avens, J.S

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Importance of brands of dehydrated culture medium [for determining Salmonella contamination of poultry meat] von Fagerberg, D.J, Avens, J.S, George, B.A

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