Ken Gall

Effects of Four Cooking Methods on the Proximate, Mineral and Fatty Acid Composition of Fish Fillets

Ken Gall, W. Steve Otwell, J. A. KOBURGIER et al. · Journal of Food Science · 1983 · 165 citations

Lipid Analysis, Nutrition, Food Analysis +17

Tracking of Listeria monocytogenes in Smoked Fish Processing Plants

Joanne Thimothe, Kendra K. Nightingale, Ken Gall et al. · Journal of Food Protection · 2004 · 144 citations

Foodborne Illness, Food Microbiology, Microbiology +3

Detection of Listeria in Crawfish Processing Plants and in Raw, Whole Crawfish and Processed Crawfish (Procambarus spp.)

Joanne Thimothe, J. Robert Walker, V. Suvanich et al. · Journal of Food Protection · 2002 · 41 citations · Full text

Crawfish Processing Plants, Microbial Contamination, Foodborne Illness +8

Prevalence and Growth of Listeria on Naturally Contaminated Smoked Salmon over 28 Days of Storage at 4°C

Victoria Lappi, Alphina Ho, Ken Gall et al. · Journal of Food Protection · 2004 · 35 citations

Microbial Contamination, Foodborne Pathogens, Foodborne Illness +8

Daily Variability of Listeria Contamination Patterns in a Cold-Smoked Salmon Processing Operation

Yuewei Hu, Ken Gall, Alphina Ho et al. · Journal of Food Protection · 2006 · 32 citations · Full text

Microbial Contamination, Foodborne Illness, Listeria Contamination Patterns +8