Skip to main content
ARS Home » People & Locations » Henry Marks

Henry L Marks
Location not available


Phone:
Fax:

(Employee information on this page comes from the REE Directory. Please contact your front office staff to update the REE Directory.)


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 - (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.