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Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage

✍ Scribed by Cheng-An Hwang; Anna C.S. Porto-Fett; Vijay K. Juneja; Steven C. Ingham; Barbara H. Ingham; John B. Luchansky

No coin nor oath required. For personal study only.

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