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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 Availability: No items available. Save to lists Add to cart (remove)
	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 Availability: No items available. Save to lists Add to cart (remove)
	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 Availability: No items available. Save to lists Add to cart (remove)
	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 Availability: No items available. Save to lists Add to cart (remove)
	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 Availability: No items available. Save to lists Add to cart (remove)
	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. Save to lists Add to cart (remove)