Additional Referred Publications (not listed on ResearchID)

  1. Boor, K. J.  1997.  Pathogenic microorganisms of concern to the dairy industry.  Dairy Food Environ. Sanit.  17:714-717.
  2. 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.
  3. 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.
  4. Yeung, P. M. S. and K. J. Boor.  2004.  Epidemiology, pathogenesis, and prevention of foodborne Vibrio parahaemolyticus infections.  Foodborne Pathog. Dis. 1:74-88.
  5. Sasahara, K. C., M. J. Gray, S. J. Shin, and K. J. Boor. 2004. Detection of viable Mycobacterium avium subsp. paratuberculosis using luciferase reporter systems.  Foodborne Pathog. Dis.  1:258-266.
  6. 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.
  7. 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.
  8. 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.