Authors: Arnold, JW Silvers, S

Citation: Jw. Arnold et S. Silvers, Comparison of poultry processing equipment surfaces for susceptibility to bacterial attachment and biofilm formation, POULTRY SCI, 79(8), 2000, pp. 1215-1221

Authors: Arnold, JW Bailey, GW

Citation: Jw. Arnold et Gw. Bailey, Surface finishes on stainless steel reduce bacterial attachment and early biofilm formation: Scanning electron and atomic force microscopy study, POULTRY SCI, 79(12), 2000, pp. 1839-1845

Authors: Senter, SD Arnold, JW Chew, V

Citation: Sd. Senter et al., APC values and volatile compounds formed in commercially processed, raw chicken parts during storage at 4 and 13 degrees C and under simulated temperature abuse conditions, J SCI FOOD, 80(10), 2000, pp. 1559-1564

Authors: Boothe, DDH Arnold, JW Chew, V

Citation: Ddh. Boothe et al., Utilization of substrates by bacterial communities (biofilm) as they develop on stored chicken meat samples, POULTRY SCI, 78(12), 1999, pp. 1801-1809