Enhancing nitrite inhibition of Clostridium botulinum with isoascorbate in perishable canned cured meat von Tompkin, R B, Christiansen, L N, Shaparis, A B

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Effect of potassium sorbate on salmonellae, Staphylococcus aureus, Clostridium perfringens, and Clostridium botulinum in cooked, uncured sausage von Tompkin, R.B, Christiansen, L.N, Shaparis, A.B, Bolin, H

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Causes of variation in botulinal inhibition in perishable canned cured meat von Tompkin, R B, Christiansen, L N, Shaparis, A B

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Effect of Nitrite and Nitrate on Toxin Production by Clostridium botulinum and on Nitrosamine Formation in Perishable Canned Comminuted Cured Meat von Christiansen, L N, Johnston, R W, Kautter, D A, Howard, J W, Aunan, W J

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Antibotulinal efficacy of sulfur dioxide in meat von Tompkin, R B, Christiansen, L N, Shaparis, A B

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Iron and the antibotulinal efficacy of nitrite [in perishable canned cured meat] von Tompkin, R B, Christiansen, L N, Shaparis, A B

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Effect of sodium nitrite on toxin production by Clostridium botulinum in bacon von Christiansen, L.N, Tompkin, R.B, Shaparis, A.B, Kueper, T.V, Johnston, R.W, Kautter, D.A, Kolari, O.J

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Inhibition of Bacillus megaterium by a trimethylamine oxide-associated browning reaction product von Rosen, B, Christiansen, L.N, Busta, F.F

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Survival and Outgrowth of Clostridium botulinum Type E Spores in Smoked Fish von Christiansen, L N, Deffner, J, Foster, E M, Sugiyama, H

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Effect of prior refrigeration on botulinal outgrowth in perishable canned cured meat when temperature abused von Tompkin, R B, Christiansen, L N, Shaparis, A B

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Effect of Potassium Sorbate on Toxinogenesis by Clostridium botulinum in Bacon von Ivey, F J, Shaver, K J, Christiansen, L N, Tompkin, R B

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Fate of Clostridium botulinum in Perishable Canned Cured Meat at Abuse Temperature von Christiansen, L N, Tompkin, R B, Shaparis, A B

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ISOASCORBATE LEVEL AND BOTULINAL INHIBITION IN PERISHABLE CANNED CURED MEAT von TOMPKIN, R. B., CHRISTIANSEN, L. N., SHAPARIS, A. B.

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VARIATION IN INHIBITION OF C. botulinum BY NITRITE IN PERISHABLE CANNED COMMINUTED CURED MEAT von TOMPKIN, R. B., CHRISTIANSEN, L. N., SHAPARIS, A. B.

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Effect of sodium nitrite and nitrate on Clostridium botulinum growth and toxin production in a summer style sausage von CHRISTIANSEN, L. N., TOMPKIN, R. B., SHAPARIS, A. B., JOHNSTON, R. W., KAUTTER, D. A.

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Rhetoric as Character-Fashioning: The Implications of Delivery's “Places” in the British Renaissance Paideia von Christiansen, Nancy L.

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La fêlure du plaisir, vol. 1: Études sur le Philèbe de Platon. Commentaires

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ANTIBOTULINAL ROLE OF ISOASCORBATE IN CURED MEAT von TOMPKIN, R. B., CHRISTIANSEN, L. N., SHAPARIS, A. B.

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The effect of iron on botulinal inhibition in perishable canned cured meat von TOMPKIN, R. B., CHRISTIANSEN, L. N., SHAPARIS, A. B.

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DGGE analysis of the coproporphyrinogen oxidase gene: two new mutations in DNA from Danish patients with hereditary coproporphyria von N. E. Petersen, M. Käehne, L. Christiansen, A. Brock, O. Hother-Nielsen, K. Rasmussen

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