Survival of Escherichia coli O157:H7 in Full- and Reduced-Fat Pepperoni after Manufacture of Sticks, Storage of Slices at 4°C or 21°C under Air and Vacuum, and Baking of Slices on Frozen Pizza at 135, 191 and 246°C

Author： Faith Nancy G.   Wierzba Rachel K.   Ihnot Anne M.   Roering Ann M.   Lorang Timothy D.   Kaspar C. W.   Luchansky John B.  

Publisher： International Association for Food Protection

ISSN： 0362-028X

Source： Journal of Food Protection, Vol.61, Iss.4, 1998-04, pp. : 383-389

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