Effect of fermentation and cooking times and temperatures for controlling Shiga toxin-producing Escherichia coli in a dry fermented type sausage

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Bibliographic Details
Published inMeat science Vol. 101; pp. 151 - 152
Main Authors Shane, L., Porto-Fett, A.C.S., Shoyer, B.A., Phebus, R.K., Thippareddi, H., Hallowell, A., Miller, K., Foster-Bey, L., Campano, S.G., Taormina, P.J., Glowski, D.L., Tompkin, R.B., Luchansky, J.B.
Format Journal Article
LanguageEnglish
Published Elsevier Ltd 01.03.2015
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ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2014.09.119