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	1.	Mitochondrial calcium and postmortem muscle shortening. [electronic resource] by Buege, D R Marsh, B B Producer: 19751010 In: Biochemical and biophysical research communications vol. 65 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Recovery of Escherichia coli Biotype I and Enterococcus spp. during refrigerated storage of beef carcasses inoculated with a fecal slurry. [electronic resource] by Calicioglu, M Buege, D R Ingham, S C Luchansky, J B Producer: 19991028 In: Journal of food protection vol. 62 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Validation of a manufacturing process for fermented, semidry Turkish soudjouk to control Escherichia coli O157:H7. [electronic resource] by Calicioglu, M Faith, N G Buege, D R Luchansky, J B Producer: 20011101 In: Journal of food protection vol. 64 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Inhibition of microbial growth in chub-packed ground beef by refrigeration (2 degrees C) and medium-dose (2.2 to 2.4 kGy) irradiation. [electronic resource] by Gamage, S D Faith, N G Luchansky, J B Buege, D R Ingham, S C Producer: 19971016 In: International journal of food microbiology vol. 37 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Effect of long- or short-term feeding of alpha-tocopheryl acetate to Holstein and crossbred beef steers on performance, carcass characteristics, and beef color stability. [electronic resource] by Arnold, R N Scheller, K K Arp, S C Williams, S N Buege, D R Schaefer, D M Producer: 19921201 In: Journal of animal science vol. 70 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Viability of Escherichia coli O157:H7 in ground and formed beef jerky prepared at levels of 5 and 20% fat and dried at 52, 57, 63 or 68 degrees C in a home-style dehydrator. [electronic resource] by Faith, N G Le Coutour, N S Alvarenga, M B Calicioglu, M Buege, D R Luchansky, J B Producer: 19980903 In: International journal of food microbiology vol. 41 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Sources and extent of microbiological contamination of beef carcasses in seven United States slaughtering plants. [electronic resource] by Sofos, J N Kochevar, S L Bellinger, G R Buege, D R Hancock, D D Ingham, S C Morgan, J B Reagan, J O Smith, G C Producer: 19990805 In: Journal of food protection vol. 62 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Characterization of Escherichia coli O157:H7 from downer and healthy dairy cattle in the upper Midwest region of the United States. [electronic resource] by Byrne, C M Erol, I Call, J E Kaspar, C W Buege, D R Hiemke, C J Fedorka-Cray, P J Benson, A K Wallace, F M Luchansky, J B Producer: 20030922 In: Applied and environmental microbiology vol. 69 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)