Robert E. Brackett

发表

CHAPTER 15 – FOOD SAFETY: CRITICAL POINTS WITHIN THE PRODUCTION AND DISTRIBUTION SYSTEM

Robert E. Brackett, David M. Smallwood, Stanley M. Fletcher, 1993 .

Microbiological safety of chilled foods: current issues

Robert E. Brackett, R. Brackett, 1992 .

Microbiological Spoilage and Pathogens in Minimally Processed Refrigerated Fruits and Vegetables

Robert E. Brackett, R. Brackett, 1994 .

Evaluation of Microbiological Safety of Shrimp Cooked in a Microwave Oven.

Robert E. Brackett, Yen-Con Hung, Parameswarakumar Mallikarjunan, 1995, Journal of food protection.

Survival and growth of Escherichia coli O157:H7 inoculated onto cut lettuce before or after heating in chlorinated water, followed by storage at 5 or 15°C

Larry R. Beuchat, Robert E. Brackett, R. Brackett, 2001 .

Changes in appearance and natural microflora on iceberg lettuce treated in warm, chlorinated water and then stored at refrigeration temperature

R. L. Shewfelt, Larry R. Beuchat, Robert E. Brackett, 2001 .

MICROBIOLOGICAL CONSEQUENCES OF MINIMALLY PROCESSED FRUITS AND VEGETABLES

Robert E. Brackett, R. Brackett, 1987 .

Good Laboratory Practices and Safety Assessments

Richard A. Becker, Robert E. Brackett, Erik R. Janus, 2009, Environmental health perspectives.

Incidence, contributing factors, and control of bacterial pathogens in produce

Robert E. Brackett, R. Brackett, 1999 .

Fruits and Vegetables

Robert E. Brackett, R. Brackett, D. Splittstoesser, 2001 .