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
- 1 June 1997
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 37 (1) , 47-54
- https://doi.org/10.1016/s0168-1605(97)00052-4
Abstract
No abstract availableKeywords
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