Evaluation of fermentation, drying, and/or high pressure processing on viability of Listeria monocytogenes, Escherichia coli O157:H7, Salmonella spp., and Trichinella spiralis in raw pork and Genoa salami
Anna C.S. Porto-Fett, Jeffrey E. Call, Bradley E. Shoyer, Dolores E. Hill, Claudette Pshebniski, George J. Cocoma, John B. LuchanskyVolume:
140
Year:
2010
Language:
english
Pages:
15
DOI:
10.1016/j.ijfoodmicro.2010.02.008
File:
PDF, 932 KB
english, 2010