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	1.	Impact of cooking, cooling, and subsequent refrigeration on the growth or survival of Clostridium perfringens in cooked meat and poultry products. [electronic resource] by Kalinowski, Robin M Tompkin, R Bruce Bodnaruk, Peter W Pruett, W Payton Producer: 20031014 In: Journal of food protection vol. 66 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Modeling time to inactivation of Listeria monocytogenes in response to high pressure, sodium chloride, and sodium lactate. [electronic resource] by Youart, Alyssa M Huang, Yang Stewart, Cynthia M Kalinowski, Robin M Legan, J David Producer: 20101123 In: Journal of food protection vol. 73 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Incidence of Listeria spp. in Ready-to-Eat Food Processing Plant Environments Regulated by the U.S. Food Safety and Inspection Service and the U.S. Food and Drug Administration. [electronic resource] by Reinhard, Robert G Kalinowski, Robin M Bodnaruk, Peter W Eifert, Joseph D Boyer, Renee R Duncan, Susan E Bailey, R Hartford Producer: 20191105 In: Journal of food protection vol. 81 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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