Stephen G. Campano

Control of Listeria monocytogenes on commercially-produced frankfurters prepared with and without potassium lactate and sodium diacetate and surface treated with lauric arginate using the Sprayed Lethality in Container (SLIC®) delivery method

Anna C.S. Porto‐Fett, Stephen G. Campano, J. L. Smith et al. · Meat Science · 2010 · 57 citations

Microbial Contamination, Foodborne Pathogens, Foodborne Illness +11

Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties

E.M. Bradley, J.B. Williams, M. Wes Schilling et al. · Meat Science · 2010 · 44 citations

Food Chemistry, Meat Packaging, Animal Nutrition +9

Potassium Acetate and Potassium Lactate Enhance the Microbiological and Physical Properties of Marinated Catfish Fillets

S. Kin, M. Wes Schilling, Brian S. Smith et al. · Journal of Food Science · 2011 · 23 citations

Impact of sodium lactate and vinegar derivatives on the quality of fresh Italian pork sausage links

Courtney Crist, J.B. Williams, M. Wes Schilling et al. · Meat Science · 2013 · 21 citations

Food Chemistry, Sodium Lactate, Food Analysis +7

Utilization of buffered vinegar to increase the shelf life of chicken retail cuts packaged in carbon dioxide

Monil A. Desai, V. Kurve, Brian S. Smith et al. · Poultry Science · 2014 · 19 citations · Full text

Nutrition, Carbon Dioxide, Poultry Processors +22