Potential for growth of nonproteolytic types of Clostridium botulinum in pasteurized restructured meat products: a review von Simunovic, J, Oblinger, J.L, Adams, J.P

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Application of bioluminescence to rapid determination of microbial levels in ground beef von Kennedy, J.E. Jr, Oblinger, J.L

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Distribution of coliphages in various foods von Kennedy, J.E. Jr, Wei, C.I, Oblinger, J.L

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Recovery of Yersinia enterocolitica from surfaces of inoculated [beef] hearts and livers [Food contamination] von Stern, N.J, Oblinger, J.L

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Characterization of coliphages recovered from foods according to temperature of infectivity von Kennedy, J.E. Jr, Wei, C.I, Oblinger, J.L

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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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Microflora recovered from foods on violet red bile agar with and without glucose and incubated at different temperatures [Fresh and frozen foods, meats] von Oblinger, J.L, Kennedy, J.E. Jr, Langston, D.M

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Microbiological evaluation of selected delicatessen meats from retail supermarkets von Oblinger, J.L., Kennedy, J.E.

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Microbiological characteristics of beef tongues and livers as affected by temperature-abuse and packaging systems von Rothenberg, C A, Berry, B W, Oblinger, J L

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Microbiological comparison of hot-boned and conventionally processed beef plate cuts during extended storage von Kennedy, J.E. Jr, Oblinger, J.L, West, R.L

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Effect of subjective condition of beef quarters on the microbiology and storage stability of vacuum-packaged clods and ground beef patties von OBLINGER, J. L, KENNEDY, J. E. JR, WEST, R. L

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Microwave versus water-bath precooking of turkey rolls von Janky, D.M., Oblinger, J.L.

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Storage stability of hard-cooked eggs [Bacteriological and organoleptic quality] von Oblinger, J.L, Angalet, S.A

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Effect of Stored Pre-Poured Plates on Microbial Enumeration Using the Surface Plate Method von Kennedy, J.E., Phillips, P.E., Oblinger, J.L.

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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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Identification of bacteria isolated from fresh and temperature abused variety meats von Oblinger, J.L., Kennedy, J.E., Rothenberg, C.A., Berry, B.W., Stern, N.J.

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Fate of Salmonella newport and Salmonella typhimurium inoculated into summer sausage [Fermented meat products] von Masters, B.A, Oblinger, J.L, Goodfellow, S.J, Bacus, J.N, Brown, W.L

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Changes in the microbiological and shelf-life characteristics of beef tongues and livers following transcontinental and transoceanic shipment von Berry, B.W., Rothenberg, C.A., Oblinger, J.L., Miller, W.R., Bonger, A.J., Labots, H.

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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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Survey of microflora on the top surface of vended canned drinks von Kennedy, J.E. Jr, Oblinger, J.L

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