P L White

Strategies to control Salmonella and Campylobacter in raw poultry products.

P L White, A R Baker, W O James, 1997, Revue scientifique et technique.

Pathogen Reduction and Hazard Analysis and Critical Control Point (HACCP) systems for meat and poultry. USDA.

P L White, A T Hogue, J A Heminover, 1998, The Veterinary clinics of North America. Food animal practice.