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ML Kain

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TOP 3
John Samelis; John N Sofos; ML Kain; John A Scanga; Keith E Belk; Gary C Smith
Organic acids and their salts as dipping solutions to control listeria monocytogenes inoculated following processing of sliced pork bologna stored at 4 degrees C in vacuum packages.
E A Duffy; Keith E Belk; John N Sofos; SB LeValley; ML Kain; J Daryl Tatum; Gary C Smith; CV Kimberling
Microbial contamination occurring on lamb carcasses processed in the United States.
L M Ware; ML Kain; John N Sofos; Keith E Belk; Gary C Smith
Comparison of sponging and excising as sampling procedures for microbiological analysis of fresh beef-carcass tissue.

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All Publications

2001: John Samelis; John N Sofos; ML Kain; John A Scanga; Keith E Belk; Gary C Smith
Organic acids and their salts as dipping solutions to control listeria monocytogenes inoculated following processing of sliced pork bologna stored at 4 degrees C in vacuum packages.
Journal of food protection 2001;64(11):1722-9.
2001: E A Duffy; Keith E Belk; John N Sofos; SB LeValley; ML Kain; J Daryl Tatum; Gary C Smith; CV Kimberling
Microbial contamination occurring on lamb carcasses processed in the United States.
Journal of food protection 2001;64(4):503-8.
1999: L M Ware; ML Kain; John N Sofos; Keith E Belk; Gary C Smith
Comparison of sponging and excising as sampling procedures for microbiological analysis of fresh beef-carcass tissue.
Journal of food protection 1999;62(11):1255-9.

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