1. Quantitation of Clostrodium perfringens in foods;Angelotti;Appl. Microbiol.,1962
2. Post-mortem changes in stored meats. I. Microorganisms associated with development of slime on eviscerated cut-up poultry;Ayres;Food Technol.,1950
3. Pouch method for the isolation and enumeration of Clostridia;Bladel;Appl. Microbiol.,1965
4. Microorganisms and their control on fresh poultry meat;Dawson;North Central Reg. Pub. 112, Mich. Agr. Expt. Sta. Tech. Bull.,1960
5. In-plant chlorination does a three-way job;Goresline;U. S. Egg Poultry Mag.,1951