Stephen P Axtell

Monochloramine versus sodium hypochlorite as antimicrobial agents for reducing populations of bacteria on broiler chicken carcasses.

S. Russell, Stephen P Axtell, 2005, Journal of food protection.

Effect of immersion chilling of broiler chicken carcasses in monochloramine on lipid oxidation and halogenated residual compound formation.

S. Russell, E. Berman, Stephen P Axtell, 2006, Journal of food protection.