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Viability of Escherichia coli O157:H7 in salami following conditioning of batter, fermentation and drying of sticks, and storage of slices.
J Food Prot. 1998 Apr;61(4):377-82. doi: 10.4315/0362-028x-61.4.377.
J Food Prot. 1998.
PMID: 9709197
Free article.
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.
Faith NG, Parniere N, Larson T, Lorang TD, Luchansky JB.
Faith NG, et al. Among authors: parniere n.
Int J Food Microbiol. 1997 Jun 17;37(1):47-54. doi: 10.1016/s0168-1605(97)00052-4.
Int J Food Microbiol. 1997.
PMID: 9237121
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