Viability of Escherichia coli O157:H7 in Salami Following Conditioning of Batter, Fermentation and Drying of Sticks, and Storage of Slices

Author: Faith Nancy G.   Parniere Nelly   Larson Trina   Lorang Timothy D.   Kaspar Charles 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. : 377-382

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