Growth and toxin production by Clostridium botulinum on inoculated fresh-cut packaged vegetables von Austin, J.W. (Bureau of Microbial Hazards, Ontario, Canada.), Dodds, K.L, Blanchfield, B, Farber, J.M

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Combined effect of water activity and pH on inhibition of toxin production by Clostridium botulinum in cooked, vacuum-packed potatoes von Dodds, K.L

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Physical, chemical and sensory changes in irradiated fresh pork packaged in modified atmosphere von Lambert, A.D. (Agriculture Canada, Montreal, Quebec), Smith, J.P, Dodds, K.L

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Storage studies on a sous vide spaghetti and meat sauce product von Simpson, M.V., Smith, J.P., Simpson, B.K., Ramaswamy, H., Dodds, K.L.

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Shelf life extension and microbiological safety of fresh meat — a review von Lambert, Anne D., Smith, James P., Dodds, Karen L.

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A retail survey of smoked ready-to-eat fish to determine their microbiological quality von Dodds, K.L. (Health and Welfare Canada, Ottawa, Ontario), Brodsky, M.H, Warburton, D.W

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Production of N2O and CO2 during the reduction of NO2- by Lactobacillus lactis TS4 von Dodds, K.L, Collins-Thompson, D.L

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Soft tissue and intra-articular injection of bupivacaine, epinephrine, and morphine has a beneficial effect after total knee arthroplasty von Lombardi, Jr, Adolph V, Berend, Keith R, Mallory, Thomas H, Dodds, Kathleen L, Adams, Joanne B

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Cerclage wires or cables for the management of intraoperative fracture associated with a cementless, tapered femoral prosthesis von Berend, Keith R., Lombardi, Adolph V., Mallory, Thomas H., Chonko, Douglas J., Dodds, Kathleen L., Adams, Joanne B.

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Microbiological changes and shelf life of MAP, irradiated fresh pork von Lambert, Anne D., Smith, James P., Dodds, Karen L., Charbonneau, Raymond

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Total femoral arthroplasty for salvage of end-stage prosthetic disease von Berend, Keith R, Lombardi, Jr, Adolph V, Mallory, Thomas H, Adams, Joanne B, Dodds, Kathleen L

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Combined effect of modified atmosphere packaging and low-dose irradiation on toxin production by Clostridium botulinum in fresh pork von Lambert, A.D. (McGill University, Quebec), Smith, J.P, Dodds, K.L

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Effect of headspace CO2 concentration on toxin production by Clostridium botulinum in MAP, irradiated fresh pork von Lambert, A.D. (McGill University, Quebec, Canada), Smith, J.P, Dodds, K.L

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Effect of initial O2 and CO2 and low-dose irradiation on toxin production by Clostridium botulinum in MAP fresh pork von Lambert, A.D. (McGill University, Ste-Anne-de-Bellevue, Quebec), Smith, J.P, Dodds, K.L

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Ileus following total hip or knee arthroplasty is associated with increased risk of deep venous thrombosis and pulmonary embolism von Berend, Keith R., Lombardi, Adolph V., Mallory, Thomas H., Dodds, Kathleen L., Adams, Joanne B.

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Pain management for joint arthroplasty: Preemptive analgesia von Mallory, Thomas H., Lombardi, Adolph V., Fada, Robert A., Dodds, Kathleen L., Adams, Joanne B.

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Incidence of nitrite-depleting lactic acid bacteria in cured meats and in meat starter cultures von DODDS, K. L, COLLINS-THOMPSON, D. L

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Combined effect of water activity and pH on inhibition of toxin production by Clostridium botulinum in cooked, vacuum-packed potatoes von DODDS, K. L

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Linking the orthopaedic office-hospital continuum: results before and after implementation of an automated patient health history project von Mansfield, J A, Dodds, K L, Mallory, T H, Lombardi, A V, Adams, J B

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Electrophoretic and Immunochemical Study of the Lipopolysaccharides Produced by Chemostat-grown Escherichia coli 0157 von DODDS, K. L., PERRY, M. B., McDONALD, I. J.

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