publication venue for
- Determining the effect of good agricultural awareness on implementation: a multi-state survey
- Evaluation of an In-Line Sampling System for the Collection of Raw Milk Samples for Official Testing under the Grade “A” Milk Program
- Guidelines for Listeria Testing of Environmental, Raw Product and Finished Product Samples in Smoked Seafood Processing Facilities
- Implementation of Listeria Controls by Ready-to-Eat Seafood Processors Following a National Workshop Series
- Implementing Targeted Good Manufacturing Practices and Sanitation Procedures to Minimize Listeria Contamination of Smoked Seafood Products
- Minimizing Listeria Contamination in Smoked Seafood: Training Plant Personnel
- Needs Assessment Survey of Sanitation, Good Manufacturing and Hygienic Training Practices for Food Processors, Wholesalers and Warehouse Operators
- New York State Cottage Cheese Shelf-life Characteristics: A sixteen-year perspective
- Newly developed workshop series on “Molecular Methods in Food Microbiology”. Food Protection
- Raw milk consumption beliefs and practices among New York State dairy producers.
- Shelf-lives of pasteurized fluid milk products in NY State: A ten-year study
- Treatment Options to Eliminate or Control Growth of Listeria monocytogenes on Raw Material and on Finished Product for the Smoked Fish Industry