1 "Survival of enterohaemorrhgic Escherichia coli 0157:H7 strain in Turkish Soudjouk during fermentation, drying and storage periods." 52 : 407-411, 2000
2 "Sodium chloride decreases the bacteriocidal effect of acid PH on Escherichia coli 0157: H45" 76 : 199-206, 2002
3 "Qualitative and quantitative textural assessment of cooked ground beef patties." 61 : 235-240, 1996
4 "Principles of Food Processing." Aspen Publishers, Inc., 177-191, 1998
5 "Official methods 0f analysis. 16th ed" Association Official Analytical Chemists 312-, 1999
6 "Myoglobin oxidative state affects internal cooked color development in ground beef patties." 61 : 513-519, 1996
7 "Introduction to meat processing." Aspen Publishers, Inc., 1-22, 1999
8 "Fluorescence assay for rapid detection of E. coli in meat products." 78 : 505-506, 1998
9 "Effect of dietary vitamin E supplementation on beef color stability." 57 : 17-22, 2000
10 "Dried meats, intermediate moisture meats and meat extracts. In: Meat and Meat Products - Technology, Chemistry and Microbiology" Hapman and Hall, 387-410, 1995
1 "Survival of enterohaemorrhgic Escherichia coli 0157:H7 strain in Turkish Soudjouk during fermentation, drying and storage periods." 52 : 407-411, 2000
2 "Sodium chloride decreases the bacteriocidal effect of acid PH on Escherichia coli 0157: H45" 76 : 199-206, 2002
3 "Qualitative and quantitative textural assessment of cooked ground beef patties." 61 : 235-240, 1996
4 "Principles of Food Processing." Aspen Publishers, Inc., 177-191, 1998
5 "Official methods 0f analysis. 16th ed" Association Official Analytical Chemists 312-, 1999
6 "Myoglobin oxidative state affects internal cooked color development in ground beef patties." 61 : 513-519, 1996
7 "Introduction to meat processing." Aspen Publishers, Inc., 1-22, 1999
8 "Fluorescence assay for rapid detection of E. coli in meat products." 78 : 505-506, 1998
9 "Effect of dietary vitamin E supplementation on beef color stability." 57 : 17-22, 2000
10 "Dried meats, intermediate moisture meats and meat extracts. In: Meat and Meat Products - Technology, Chemistry and Microbiology" Hapman and Hall, 387-410, 1995
11 "Control of Escherichia coli 0157:H7 in large (115 mm) and intermediate (90 mm) diameter Lebanon-style bologna." 64 : 1100-1107, 1999
12 "Characteristics of muscle tissues." Marcel and Dekker, Inc., 772-775, 1996