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Results of search for 'au:"Parks, A R"'
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Authors
Brashears, M M
Brooks, J C
Corliss, B
Echeverry, A
Garmyn, A J
Hoyle Parks, A R
Loneragan, G H
Martin, J N
Miller, M F
Parks, A R
Parks, A R Hoyle
Pokharel, S
Thompson, L D
Woerner, W D
Wolf, M J
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Topics
Animals
Atmosphere
Cattle
Color
Consumer Product Safety
Cooking
Food Microbiology
Food Packaging
Food Preservation
Food Storage
Hot Temperature
Humans
Lactobacillus
Meat
Meat Products
Odorants
Shiga-Toxigenic Escherichia coli
analysis
methods
microbiology
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English
Your search returned 6 results.
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1.
The influence of beef quality characteristics on the internalization and thermal susceptibility of Shiga toxin-producing Escherichia coli (STEC) in blade-tenderized beef steaks.
[electronic resource]
by
Corliss, B
Brooks, J C
Martin, J N
Echeverry, A
Parks, A R
Pokharel, S
Brashears, M M
Producer:
20160718
In:
Meat science
vol. 110
Online resources:
Available from publisher's website
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No items available.
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2.
Internalization and thermal susceptibility of Shiga toxin-producing Escherichia coli (STEC) in marinated beef products.
[electronic resource]
by
Pokharel, S
Brooks, J C
Martin, J N
Echeverry, A
Parks, A R
Corliss, B
Brashears, M M
Producer:
20161213
In:
Meat science
vol. 116
Online resources:
Available from publisher's website
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No items available.
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3.
Spoilage characteristics of ground beef with added lactic acid bacteria and rosemary oleoresin packaged in a modified-atmosphere package and displayed at abusive temperatures.
[electronic resource]
by
Parks, A R Hoyle
Brashears, M M
Woerner, W D
Martin, J N
Thompson, L D
Brooks, J C
Producer:
20121025
In:
Journal of animal science
vol. 90
Online resources:
Available from publisher's website
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No items available.
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4.
Spoilage characteristics of traditionally packaged ground beef with added lactic acid bacteria displayed at abusive temperatures.
[electronic resource]
by
Hoyle Parks, A R
Brashears, M M
Woerner, W D
Martin, J N
Thompson, L D
Brooks, J C
Producer:
20120611
In:
Journal of animal science
vol. 90
Online resources:
Available from publisher's website
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No items available.
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5.
Shelf life and stability traits of traditionally and modified atmosphere packaged ground beef patties treated with lactic acid bacteria, rosemary oleoresin, or both prior to retail display.
[electronic resource]
by
Hoyle Parks, A R
Brashears, M M
Martin, J N
Woerner, W D
Thompson, L D
Brooks, J C
Producer:
20120202
In:
Meat science
vol. 90
Online resources:
Available from publisher's website
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No items available.
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6.
Validation comparing the effectiveness of a lactic acid dip with a lactic acid spray for reducing Escherichia coli O157:H7, Salmonella, and non-O157 Shiga toxigenic Escherichia coli on beef trim and ground beef.
[electronic resource]
by
Wolf, M J
Miller, M F
Parks, A R
Loneragan, G H
Garmyn, A J
Thompson, L D
Echeverry, A
Brashears, M M
Producer:
20130107
In:
Journal of food protection
vol. 75
Online resources:
Available from publisher's website
Availability:
No items available.
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