Authors: Poms, RE Tatini, SR

Citation: Re. Poms et Sr. Tatini, Survival of Helicobacter pylori in ready-to-eat foods at 4 degrees C, INT J F MIC, 63(3), 2001, pp. 281-286

Authors: Velazquez, M Tatini, SR Feirtag, JM

Citation: M. Velazquez et al., Evaluation of a two-step protocol for rapid detection of Salmonella in ice-cream and Cheddar cheese, FOOD MICROB, 17(3), 2000, pp. 349-359

Authors: Heinitz, ML Ruble, RD Wagner, DE Tatini, SR

Citation: Ml. Heinitz et al., Incidence of Salmonella in fish and seafood, J FOOD PROT, 63(5), 2000, pp. 579-592

Authors: Elliason, DJ Tatini, SR

Citation: Dj. Elliason et Sr. Tatini, Enhanced inactivation of Salmonella typhimurium and verotoxigenic Escherichia coli by nisin at 6.5 degrees C, FOOD MICROB, 16(3), 1999, pp. 257-267