Fate of Escherichia coli O157:H7 in Chinese-style sausage during the drying step of the manufacture process as affected by the drying condition and curing agent

Resource

Journal of the Science of Food and Agriculture, 74(4), 551-556

Journal

Journal of the Science of Food and Agriculture

Journal Volume

74

Journal Issue

4

Pages

551-556

Date Issued

1997

Date

1997

Author(s)

Yu, Chyang-Fuah

Chou, Cheng-Chun

URI

Type

journal article

File(s)

Name

96.pdf

Size

23.41 KB

Format

Adobe PDF

Checksum

(MD5):386a388262d64a9c6ae17014df386549