Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage
评估发酵后加热时间和温度对控制非干燥的意大利辣香肠中产志贺毒素大肠杆菌细胞的影响
期刊:Italian Journal of Food Safety
影响因子:1.7
doi:10.4081/ijfs.2018.7250
Shane, Laura E; Porto-Fett, Anna C S; Shoyer, Bradley A; Phebus, Randall K; Thippareddi, Harshavardhan; Hallowell, Ashley; Miller, Kelsey; Foster-Bey, Lianna; Campano, Stephen G; Taormina, Peter J; Glowski, Daniel L; Tompkin, Robert B; Luchansky, John B