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United States Department of Agriculture

Agricultural Research Service

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Henry L Marks

(This person is no longer with ARS)
Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)
Predictive model for growth of Clostridium perfringens during cooling of cooked beef supplemented with NaCl, sodium nitrite and sodium pyrophosphate Reprint Icon - (Peer Reviewed Journal)
Juneja, V.K., Marks, H.L., Mohr, T., Thipareddi, H. 2013. Predictive model for growth of Clostridium perfringens during cooling of cooked beef supplemented with NaCl, sodium nitrite and sodium pyrophosphate. Journal of Food Processing and Technology. 4(10):1-12.
Predictive thermal inactivation model for effects and interactions of temperature, NaCl, sodium pyrophosphate and sodium lactate on Listeria monocytogenes in ground beef - (Peer Reviewed Journal)
Juneja, V.K., Mukhopadhyay, S., Marks, H.L., Mohr, T., Warning, A., Datta, A. 2013. Predictive thermal inactivation model for effects and interactions of temperature, NaCl, sodium pyrophosphate and sodium lactate on Listeria monocytogenes in ground beef. Food and Bioprocess Technology. DOI:10.1007/s11947-013-1102-z.
Predictive model for growth of Clostridium perfringens during cooling of cooked ground pork - (Peer Reviewed Journal)
Juneja, V.K., Marks, H.L., Thippareddi, H. 2010. Predictive model for growth of Clostridium perfringens during cooling of cooked ground pork. Innovative Food Science & Emerging Technologies. 11:146-154.
Last Modified: 12/29/2014
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