Viability of Escherichia coli O157:H7 in pepperoni during the manufacture of sticks and the subsequent storage of slices at 21, 4 and −20 ° C under air, vacuum and CO2

✍ Scribed by Nancy G. Faith; Nelly Parniere; Trina Larson; Timothy D. Lorang; John B. Luchansky

• Book ID: 114159510
• Publisher: Elsevier Science
• Year: 1997
• Tongue: English
• Weight: 732 KB
• Volume: 37
• Category: Article
• ISSN: 0168-1605
• DOI: 10.1016/s0168-1605(97)00052-4