2020 journal article
Bacteriophages Infecting Gram-Negative Bacteria in a Commercial Cucumber Fermentation
FRONTIERS IN MICROBIOLOGY, 11.
By: Z. Lu, I. Perez-Diaz, J. Hayes & F. Breidt
2015 journal article
Commercial scale cucumber fermentations brined with calcium chloride instead of sodium chloride
Journal of Food Science, 80(12), M2827–2836.
By: I. Perez-Diaz, R. McFeeters, L. Moeller, S. Johanningsmeier, J. Hayes, D. Fornea, L. Rosenberg, C. Gilbert ...and 3 other authors, N. Custis, K. Beene & D. Bass
2007 journal article
Determination of 5-log reduction times for food pathogens in acidified cucumbers during storage at 10 and 25 degrees C
Journal of Food Protection, 70(11), 2638–2641.
By: F. Breidt, J. Hayes & R. McFeeters
2005 journal article
Determination of 5-log pathogen reduction times for heat-processed, acidified vegetable brines
Journal of Food Protection, 68(2), 305–310.
By: F. Breidt, J. Hayes, J. Osborne & R. McFeeters
2004 journal article
Independent effects of acetic acid and pH on survival of Escherichia coli in simulated acidified pickle products
Journal of Food Protection, 67(1), 18-.
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