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Renalison Farias-Pereiraa; Jordan Oshirob; Kee-Hong Kimbc; Yeonhwa Parka

a Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA

b Department of Food Science, Purdue University, West Lafayette, IN 47907, USA

c Purdue University Center for Cancer Research, West Lafayette, IN 47907, USA

Abimbola Allison 1 , Shahid Chowdhury 1,2 and Aliyar Fouladkhah 1,2,*

1.  Public Health Microbiology Laboratory, Tennessee State University, Nashville, TN 37209, USA; This email address is being protected from spambots. You need JavaScript enabled to view it. (A.A.); This email address is being protected from spambots. You need JavaScript enabled to view it. (S.C.)

2. Cooperative Extension Program, Tennessee State University, Nashville, TN 37209, USA * Correspondence: This email address is being protected from spambots. You need JavaScript enabled to view it.

 

Abimbola Allison and Aliyar Fouladkhah

Public Health Microbiology Laboratory, Tennessee State University, Nashville, TN

MONICA HENRY and ALIYAR FOULADKHAH

PUBLIC HEALTH MICROBIOLOGY LABORATORY, TENNESSEESTATE UNIVERSITY

Abimbola Allison  and Dr. Aliyar Fouladkhah

Public Health Microbiology Laboratory, Tennessee State University