Fate of Escherichia coli O157: H7 in Chinese-Style Sausage During the Drying Step of the Manufacturing Process as Affected by the Drying Condition and Curing Agent

• Autores: Chyang-Fuah Yu, Cheng-Chun Chou
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 74, Nº 4, 1997, págs. 551-556
• Idioma: inglés
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