Related content

Predicting Survival of Escherichia coli O157:H7 in Dry Fermented Sausage Using Artificial Neural Networks

By Palanichamy A.   Jayas D. S.   Holley R. A.  

Journal of Food Protection, Vol. 71, Iss. 1, 2008-01 ,pp. : 6-12

International Association for Food Protection

Access to resources Recommend Favorite

Survival of Bioluminescent Escherichia coli O157:H7 in a Model System Representing Fermented Sausage Production

By Tomicka Alicia   Chen Jinru   Barbut Shai   Griffiths Mansel W.  

Journal of Food Protection, Vol. 60, Iss. 12, 1997-12 ,pp. : 1487-1492

International Association for Food Protection

Access to resources Recommend Favorite

Modeling the Survival of Escherichia coli O157:H7 in Uncooked, Semidry, Fermented Sausage

By Pond Trevor J.   Wood Diane S.   Mumin Ismail M.   Barbut Shai   Griffiths Mansel W.  

Journal of Food Protection, Vol. 64, Iss. 6, 2001-06 ,pp. : 759-766

International Association for Food Protection

Access to resources Recommend Favorite

Viability of Escherichia coli O157:H7 during Manufacturing and Storage of a Fermented, Semidry Soudjouk-Style Sausage

By Calicioglu Mehmet   Faith Nancy G.   Buege Dennis R.   Luchansky John B.  

Journal of Food Protection, Vol. 65, Iss. 10, 2002-10 ,pp. : 1541-1544

International Association for Food Protection

Access to resources Recommend Favorite

Viability of Escherichia coli O157:H7 in Fermented Semidry Low-Temperature-Cooked Beef Summer Sausage

By Calicioglu Mehmet   Faith Nancy G.   Buege Dennis R.   Luchansky John B.  

Journal of Food Protection, Vol. 60, Iss. 10, 1997-10 ,pp. : 1158-1162

International Association for Food Protection

Access to resources Recommend Favorite