Additional Referred Publications (not listed on ResearchID)
Boor, K. J. 1997. Pathogenic microorganisms of concern to the dairy industry. Dairy Food Environ. Sanit. 17:714-717.
Boor, K. J. and D. N. Nakimbugwe. 1998. Quality and stability of 2% fat ultrapasteurized fluid milk products. Dairy Food Environ. Sanit. 18:78-82.
Murphy, S. C. and K. J. Boor. 2000. Trouble-shooting sources and causes of high bacteria counts in raw milk. Dairy Food Environ. Sanit. 20:606-611.
Yeung, P. M. S. and K. J. Boor. 2004. Epidemiology, pathogenesis, and prevention of foodborne Vibrio parahaemolyticus infections. Foodborne Pathog. Dis. 1:74-88.
Carey, N. R., S. C. Murphy, R. N. Zadoks, and K. J. Boor. 2005. Shelf lives of pasteurized fluid milk products in New York State: a ten year study. Food Protect. Trends. 25:102-113.
Boor, K. J. 2005. Origin of the 60-day minimum holding period requirement for US cheeses made from sub- or unpasteurized milk. Food Protect. Trends 25:767-770.
Murphy, S. C., N. R. Carey, B. H. Hammond, and K. J. Boor. 2006. New York State cottage cheese shelf life characteristics: a sixteen-year perspective. Food Protect. Trends 26:158-164.