Validating the Inhibition of Staphylococcus aureus in Shelf-Stable, Ready-to-Eat Snack Sausages with Varying Combinations of pH and Water Activity

Author: Tilkens Blair L.   King Amanda M.   Glass Kathleen A.   Sindelar Jeffrey J.  

Publisher: International Association for Food Protection

E-ISSN: 1944-9097|78|6|1215-1220

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.78, Iss.6, 2015-06, pp. : 1215-1220

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