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

Yu, Chyang-FuahChyang-FuahYuChou, Cheng-ChunCheng-ChunChou2010-07-142018-06-292010-07-142018-06-291997http://ntur.lib.ntu.edu.tw//handle/246246/189373227665 bytesapplication/pdfen-USFate 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 agentjournal articlehttp://ntur.lib.ntu.edu.tw/bitstream/246246/189373/1/96.pdf