Kombucha, the fermented tea : Microbiology, composition, and claimed health effects von GREENWALT, C. J, STEINKRAUS, K. H, LEDFORD, R. A

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Evaluation of Methods for Determination of Spore-Formers Responsible for the Late Gas-Blowing Defect in Cheese von Senyk, G.F., Scheib, J.A., Brown, J.M., Ledford, R.A.

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Sensitivity of Commercial Cheddar Cheese Starter Isolates to Bacteriophage Associated with Wheys von Shieh, Y.-S.C., Dunny, G.M., Ledford, R.A., Walsh, P.M.

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Influence of milk aeration on growth of psychrotrophic pseudomonads von Brandt, M J, Ledford, R A

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Shelf-life extension of vacuum packaged frankfurters made from beef inoculated with Streptococcus lactis von Wang, S.Y, Dockerty, T.R, Ledford, R.A, Stouffer, J.R

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Characterization of Groups N and D Streptococci Isolated from Rumen Fluids von Ledford, R.A., Brown, J.M.

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Proteolytic inactivation of thermonuclease activity of Staphylococcus aureus during recovery from thermal injury [Food poisoning] von Zayaitz, A.E.K, Ledford, R.A

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Deamination of Glutamic and Aspartic Acids by Geotrichum candidum von Greenberg, R.S., Ledford, R.A.

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Measurement of Pyruvate Content in Milk Ultrafiltrates for Evaluation of Bacteriological Quality von Senyk, G.F., Shipe, W.F., Ledford, R.A., Weinberg, P.

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Preliminary Incubation Method for Detection of Coliforms in Commercially Processed Milk Samples von Ledford, R.A., Senyk, G.F., Kotsides, E., Wolff, E.T.

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Optimum cultural conditions for induction of temperate bacteriophages in lactic streptococci [Commercial dairy starter cultures] von Meister, K A, Ledford, R A

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Potential for non specific inhibition in the Sarcina lutea test von Ledford, R.A, Brown, J

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Direct Gas-Chromatographic Measurement of Acetic, Propionic, and Butyric Acids in Milk Serum and Aqueous Extracts of Cheese von Ledford, R.A.

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Influence of Growth of Coliforms on Flavor Acceptability of Commercially Processed Milk Samples von Ledford, R.A., Senyk, G.F., Shipe, W.F., Kotsides, E., Wolff, E.T.

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Determination and Characterization of the Antimicrobial Activity of the Fermented TeaKombucha von Greenwalt, C.J, Ledford, R.A, Steinkraus, KH

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Growth Response of Lactobacillus casei variety casei to Proteolysis Products in Cheese during Ripening von Nath, K.R., Ledford, R.A.

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Stimulation of the Rate of Acid Production by Lactobacilli in Media Containing a Capsular Substance from Micrococci von Nath, K.R., Ledford, R.A.

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Diacetyl as a Flavor Component in Full Fat Cottage Cheese von ANTINONE, M.J., LAWLESS, H.T., LEDFORD, R.A., JOHNSTON, M.

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Penicillinase from Micrococci Isolated from Soft Cheeses. II. Formation of β-Lactamase von Malik, P.S., Ledford, R.A., Parish, Mary Lynn

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Protein characterization of Lactococcus lactis ssp. lactis and L. lactis ssp. cremoris bacteriophages isolated from cheese wheys von Shieh, Y.S.C, Ledford, R.A, Tortorello, M.L, Dunny, G.M

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