1. The attenuation of bacteria due to temperature shock.;Allen;J. Bact.,1923
2. Post mortem changes in stored meat I.;Ayres;Microorganisms associated with development of slime on eviscerated cut-up poultry. Food Technol.,1950
3. Ayres, J. C., A. A. Kraft, J. L. Stokes and A. R. Winter, 1957. Microbiological methods for the examination of poultry products. Report presented to NCM-7 Technical Committee, April, 1957.
4. The relationship of the growth of all bacteria and coliform bacteria in pasteurized milk held at refrigerated temperature.;Dahlberg;J. Dairy Sci.,1946
5. Influence of surface pasteurization and Chlortetracycline on bacterial incidence on fryers.;Dawson;Food Technol.,1963