Incidence of salmonellae in clams, oysters, crabs and mullet [Crassostrea virginica, Mercenaria mercenaria, Mugli cephalus] von Fraiser, M.B, Koburger, J.A

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Evaluation of Dichloran-Rose Bengal agar for enumeration of fungi in foods von Koburger, J.A, Chang, F.C, Wei, C.I

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Effect of Planococcus citreus on selected quality indices of Penaeus shrimp von Alvarez, R.J, Koburger, J.A

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Effect of delayed heading on some quality attributes of Penaeus shrimp [Processing] von Alvarez, R.J, Koburger, J.A

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A comparison of brined and unbrined paired broiler carcass-halves for tenderness von JANKY, D.M., KOBURGER, J.A., OBLINGER, J.L.

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Isolation of Vibrio cholerae from the American eel, Anguilla rostrata von Hu, C.S, Koburger, J.A

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Quality changes during frozen storage of smoked broilers [Smoked poultry] von KOBURGER, J.A., JANKY, D.M., OBLINGER, J.L.

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The effect of water soaking, brining and cooking procedure on tenderness of broilers von Oblinger, J.L., Janky, D.M., Koburger, J.A.

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Sensory and microbiological evaluation of smoked Cornish game hens [Consumer preference, processing] von Janky, D.M., Oblinger, J.L., Koburger, J.A.

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Processing factors affecting yields and meat quality of smoked Bobwhite quail von ARAFA, A.S., JANKY, D.M., WILSON, H.R., OBLINGER, J.L., KOBURGER, J.A.

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Effect of salt brining and cooking procedure on tenderness and microbiology of smoked Cornish game hens von Janky, D.M, Koburger, J.A, Oblinger, J.L, Riley, P.K

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Evaluation of inositol brilliant green bile salts and Plesiomonas agars fro recovery of Plesiomonas shigelloides from aquatic samples in a seasonal survey of the Suwannee River Est... von Miller, M.L, Koburger, J.A

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Incidence of salmonellae in claims, oysters, crabs and mullet von Fraiser, M.B, Koburger, J.A

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Low pH Inactivation of Pectinesterase in Single Strength Orange Juice von OWUSU-YAW, J., MARSHALL, M.R., KOBURGER, J.A., WEI, C.I.

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Bacterial growth and histamine production on vacuum packaged tuna von Wei, C.I. (Univ. of Florida, Gainesville, FL), Chen, C.M, Koburger, J.A, Otwell, W.S, Marshall, M.R

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Effect of pyruvate on recovery of fungi from foods von Koburger, J.A

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Effects of four cooking methods on the proximate, mineral and fatty acid composition of fish fillets von Gall, K.L, Otwell, W.S, Koburger, J.A, Appledorf, H

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Fungi in foods. V. Response of natural populations to incubation temperatures between 12 and 32 C von Koburger, J.A

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Fungi in foods. III. The enumeration of lipolytic and proteolytic organisms von Koburger, J.A

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Tolerance of Plesiomonas shigelloides to pH sodium chloride and temperature von Miller, M.L, Koburger, J.A

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