Viability of Escherichia coli O157:H7 in Salami Following Conditioning of Batter, Fermentation and Drying of Sticks, and Storage of Slices
- 1 April 1998
- journal article
- Published by Elsevier in Journal of Food Protection
- Vol. 61 (4) , 377-382
- https://doi.org/10.4315/0362-028x-61.4.377
Abstract
The fate of Escherichia coli O157:H7 was monitored in salami during conditioning of batter, fermentation and drying of sticks, and storage of slices. The raw batter (75% pork:25% beef, wt/wt, fat c...Keywords
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