N. Harper

EFFECT OF SALT REDUCTION ON GROWTH OF LISTERIA MONOCYTOGENES IN BROTH AND MEAT AND POULTRY SYSTEMS

N. Harper, 2012 .

Evaluation of sample preparation methods for water activity determination in jerky and kippered beef: a research note.

E. Boyle, K. Getty, N. Harper, 2010, Meat science.

Effect of salt reduction on growth of Listeria monocytogenes in meat and poultry systems.

K. Getty, N. Harper, 2012, Journal of food science.

Comparing the mannitol-egg yolk-polymyxin agar plating method with the three-tube most-probable-number method for enumeration of Bacillus cereus spores in raw and high-temperature, short-time pasteurized milk.

R. Linton, K. Getty, K. Schmidt, 2011, Journal of food protection.

Efficacy of home-style dehydrators for reducing Salmonella on whole-muscle chicken.

C. Weber, E. Boyle, K. Getty, 2011, Journal of food protection.

Evaluation of two thermal processing schedules at low relative humidity for elimination of Escherichia coli O157:H7 and Salmonella serovars in chopped and formed beef jerky.

J. Higgins, E. Boyle, D. Fung, 2009, Journal of food protection.

Survival and growth of foodborne microorganisms in processed and individually wrapped cheese slices.

R. Linton, N. Harper, 2008, Journal of environmental health.