Viability of Escherichia coli O157:H7 in pepperoni during the manufacture of sticks and the subsequent storage of slices at 21, 4 and -20 degrees C under air, vacuum and CO2. (Q54563942)
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scientific article
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Viability of Escherichia coli O157:H7 in pepperoni during the manufacture of sticks and the subsequent storage of slices at 21, 4 and -20 degrees C under air, vacuum and CO2. |
scientific article |
Statements
Viability of Escherichia coli O157:H7 in pepperoni during the manufacture of sticks and the subsequent storage of slices at 21, 4 and -20 degrees C under air, vacuum and CO2. (English)
Faith NG
Parniere N
Larson T
Lorang TD
Luchansky JB
1 June 1997
37
1
47-54