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	1.	Effect of meat temperature on proteins, texture, and cook loss for ground chicken breast patties. [electronic resource] by Murphy, R Y Marks, B P Producer: 20000309 In: Poultry science vol. 79 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Comparing uncertainty resulting from two-step and global regression procedures applied to microbial growth models. [electronic resource] by Martino, K G Marks, B P Producer: 20080401 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.	Cold-batter mincing of hot-boned and crust-freezing air-chilled turkey breast improved meat turnover time and product quality. [electronic resource] by Medellin-Lopez, M Sansawat, T Strasburg, G Marks, B P Kang, I Producer: 20140403 In: Poultry science vol. 93 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Inactivation of Salmonella and Listeria in ground chicken breast meat during thermal processing. [electronic resource] by Murphy, R Y Marks, B P Johnson, E R Johnson, M G Producer: 19991026 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)
	5.	Quantifying the robustness of a broth-based model for predicting Listeria monocytogenes growth in meat and poultry products. [electronic resource] by Martino, K G Marks, B P Campos, D T Tamplin, M L Producer: 20051215 In: Journal of food protection vol. 68 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Modeling the effect of prior sublethal thermal history on the thermal inactivation rate of Salmonella in ground turkey. [electronic resource] by Stasiewicz, M J Marks, B P Orta-Ramirez, A Smith, D M Producer: 20080331 In: Journal of food protection vol. 71 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Evaluating the predictive ability of a path-dependent thermal inactivation model for salmonella subjected to prior sublethal heating in ground turkey, beef, and pork. [electronic resource] by Tenorio-Bernal, M I Marks, B P Ryser, E T Booren, A M Producer: 20140825 In: Journal of food protection vol. 76 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Thermal inactivation of Salmonella in whole muscle and ground turkey breast. [electronic resource] by Tuntivanich, V Orta-Ramirez, A Marks, B P Ryser, Elliot T Booren, A M Producer: 20090330 In: Journal of food protection vol. 71 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	High-intensity exercise of short duration alters bovine bone density and shape. [electronic resource] by Hiney, K M Nielsen, B D Rosenstein, D Orth, M W Marks, B P Producer: 20050303 In: Journal of animal science vol. 82 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Single directional migration of Salmonella into marinated whole muscle turkey breast. [electronic resource] by Warsow, C R Orta-Ramirez, A Marks, B P Ryser, E T Booren, A M Producer: 20080304 In: Journal of food protection vol. 71 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	Thermal inactivation of Salmonella senftenberg and Listeria innocua in ground chicken breast patties processed in an air convection oven. [electronic resource] by Murphy, R Y Johnson, E R Marks, B P Johnson, M G Marcy, J A Producer: 20011025 In: Poultry science vol. 80 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	12.	Comparison of raw meat quality and protein-gel properties of turkey breast fillets processed by traditional or cold-batter mincing technology. [electronic resource] by Lee, H C Singh, P Strasburg, G M Marks, B P Jin, H W Kang, I Producer: 20190419 In: Poultry science vol. 98 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	Evaluation of Salmonella thermal inactivation model validity for slow cooking of whole-muscle meat roasts in a pilot-scale oven. [electronic resource] by Breslin, T J Tenorio-Bernal, M I Marks, B P Booren, A M Ryser, E T Hall, N O Producer: 20150427 In: Journal of food protection vol. 77 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	14.	Sodium zeolite a supplementation and its impact on the skeleton of dairy calves. [electronic resource] by Turner, K K Nielsen, B D O'Connor-Robison, C I Rosenstein, D S Marks, B P Nielsen, F H Orth, M W Producer: 20080610 In: Biological trace element research vol. 121 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	15.	A mathematical risk model for Escherichia coli O157:H7 cross-contamination of lettuce during processing. [electronic resource] by Rodríguez, F Pérez Campos, D Ryser, E T Buchholz, A L Posada-Izquierdo, G D Marks, B P Zurera, G Todd, E Producer: 20110823 In: Food microbiology vol. 28 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)