D E Burson

Development of an integrated model for heat transfer and dynamic growth of Clostridium perfringens during the cooling of cooked boneless ham.

L Wang, A. Amézquita, C. Weller, 2005, International journal of food microbiology.

Validation of acid washes as critical control points in hazard analysis and critical control point systems.

C. Cutter, M. Brashears, D. Burson, 2000, Journal of food protection.