K. M. Wiegand

Evaluating lethality of beef roast cooking treatments against Escherichia coli O157:H7.

S. Ingham, B. Ingham, K. M. Wiegand, 2012, Journal of food protection.

Survival of Escherichia coli O157:H7 in ground beef after sublethal heat shock and subsequent isothermal cooking.

S. Ingham, B. Ingham, K. M. Wiegand, 2009, Journal of food protection.