Staphylococcus aureus: production of extracellular compounds and behavior in foods : a review von Halpin-Dohnalek, M.I, Marth, E.H

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Proteolytic Activity by Strains of Lactobacillus plantarum and Lactobacillus casei von Khalid, Noraini M., Marth, Elmer H.

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Rote of Micrococcus and Pediococcus Species in Cheese Ripening: A Review von Bhowmik, Tarun, Marth, Elmer H

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Growth and inhibition of microorganisms in the presence of sorbic acid: a review von Liewen, M.B, Marth, E.H

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Inactivation of Listeria monocytogenes by chlorine von EL-KEST, S. E, MARTH, E. H

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Esterases of Micrococcus Species: Identification and Partial Characterization von Bhowmik, Tarun, Marth, Elmer H.

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Lactobacilli — Their Enzymes and Role in Ripening and Spoilage of Cheese: A Review von Khalid, Noraini M., Marth, Elmer H.

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Salmonellae, Salmonellosis, and Dairy Foods: A Review von El-Gazzar, Fathy E., Marth, Elmer H.

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Listeria monocytogenes: threat to a safe food supply: a review von Pearson, L.J. (University of Wisconsin-Madison, Madison), Marth, E.H

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Growth and Production of Enterotoxin A by Staphylococcus aureus in Cream von Halpin-Dohnalek, Margaret I., Marth, Elmer H.

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Freezing of Listeria monocytogenes and other microorganisms: a review von El-Kest, Souzan E, Marth, Elmer H

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Purification and partial characterization of a prolyl-dipeptidyl aminopeptidase from Lactobacillus helveticus CNRZ 32 von Khalid, N.M. (University of Wisconsin, Madison, WI), Marth, E.H

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Behavior of Listeria monocytogenes during the manufacture and ripening of cheddar cheese von Ryser, E.T, Marth, E.H

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Fate of Listeria monocytogenes during the manufacture and ripening of Camembert cheese von Ryser, E.T, Marth, E.H

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Survival of Streptococcus thermophilus and Lactobacillus bulgaricus in commercial and experimental yogurts von HAMANN, W. T, MARTH, E. H

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Reducing the sodium content of foods: A review von Reddy, K.A. (University of Wisconsin-Madison, Madison, WI), Marth, E.H

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Growth and aflatoxin production by Aspergillus parasiticus NRRL 2999 in the presence of lactic acid and at different initial pH values von EL-GAZZAR, F. E, RUSUL, G, MARTH, E. H

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Fate of Staphylococcus aureus in Whey, Whey Cream, and Whey Cream Butter von Halpin-Dohnalek, Margaret I., Marth, Elmer H.

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Sensitivity of Listeria monocytogenes to selected spices von Hefnawy, Y.A, Moustaa, S.I, Marth, E.H

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Enzyme Activities of Lactic Streptococci and Their Role in Maturation of Cheese: A Review von Kamaly, Kamal M., Marth, Elmer H.

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