Quality changes of onion (Allium CepaL.) as affected by the drying process

Fate ofEscherichia coli O157: H7 in Chin

Fate ofEscherichia coli O157: H7 in Chinese-Style Sausage During the Drying Step of the Manufacturing Process as Affected by the Drying Condition and Curing Agent

✍ Yu, Chyang-Fuah; Chou, Cheng-Chun 📂 Article 📅 1997 🏛 John Wiley and Sons 🌐 English ⚖ 222 KB 👁 1 views

In this study, Chinese-style sausage was subjected to three di †erent air-blast drying conditions commonly employed during the manufacturing process. The fate of Escherichia coli O157 : H7 during the drying period was determined and compared. The e †ect of curing agents on the survival of E coli O15