J. P. Erickson

Behavior of Psychrotropic Pathogens Listeria monocytogenes , Yersinia enterocolitica , and Aeromonas hydrophila in Commercially Pasteurized Eggs Held at 2, 6.7 and 12.8° C.

P. Jenkins, J. P. Erickson, 1992, Journal of food protection.

Sweeteners and Starches

J. P. Erickson, R. B. Smittle, J. Erickson, 2001 .

Hydrophobic Membrane Filtration Method for the Selective Recovery and Differentiation of Zygosaccharomyces bailii in Acidified Ingredients.

J. P. Erickson, 1993, Journal of food protection.

An Assessment of Escherichia coli O157:H7 Contamination Risks in Commercial Mayonnaise from Pasteurized Eggs and Environmental Sources, and Behavior in Low-pH Dressings.

J. P. Erickson, Joseph W Stamer, Maranda Hayes, 1995, Journal of food protection.

Fate of Salmonella spp., Listeria monocytogenes ,and Indigenous Spoilage Microorganisms in Home-style Salads Prepared with Commercial Real Mayonnaise or Reduced Calorie Mayonnaise Dressings.

J. P. Erickson, Denise N McKenna, M. A. Woodruff, 1993, Journal of food protection.

Comparative Salmonella Spp. and Listeria monocytogenes Inactivation Rates in Four Commercial Mayonnaise Products.

P. Jenkins, J. P. Erickson, 1991, Journal of food protection.