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	1.	One step at a time. [electronic resource] by Hayes, Janet Producer: 20030616 In: Nursing standard (Royal College of Nursing (Great Britain) : 1987) vol. 17 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Determination of 5-log reduction times for food pathogens in acidified cucumbers during storage at 10 and 25 degrees C. [electronic resource] by Breidt, Fred Hayes, Janet McFeeters, Roger F Producer: 20071226 In: Journal of food protection vol. 70 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Bacterial Ecology of Fermented Cucumber Rising pH Spoilage as Determined by Nonculture-Based Methods. [electronic resource] by Medina, Eduardo Pérez-Díaz, Ilenys M Breidt, Fred Hayes, Janet Franco, Wendy Butz, Natasha Azcarate-Peril, María Andrea Producer: 20160815 In: Journal of food science vol. 81 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Assessment of the non-lactic acid bacteria microbiota in fresh cucumbers and commercially fermented cucumber pickles brined with 6% NaCl. [electronic resource] by Pérez-Díaz, Ilenys M Hayes, Janet S Medina, Eduardo Webber, Ashlee M Butz, Natasha Dickey, Allison N Lu, Zhongjing Azcarate-Peril, Maria A Producer: 20190116 In: Food microbiology vol. 77 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)