Authors: FAITH NG PARNIERE N LARSON T LORANG TD KASPAR CW LUCHANSKY JB

Citation: Ng. Faith et al., VIABILITY OF ESCHERICHIA-COLI O157-H7 IN SALAMI FOLLOWING CONDITIONING OF BATTER, FERMENTATION AND DRYING OF STICKS, AND STORAGE OF SLICES, Journal of food protection, 61(4), 1998, pp. 377-382

Authors: FAITH NG WIERZBA RK IHNOT AM ROERING AM LORANG TD KASPAR CW LUCHANSKY JB

Citation: Ng. Faith et al., SURVIVAL OF ESCHERICHIA-COLI O157-H7 IN FULL-AND REDUCED-FAT PEPPERONI AFTER MANUFACTURE OF STICKS, STORAGE OF SLICES AT 4-DEGREES-C OR 21-DEGREES-C UNDER AIR AND VACUUM, AND BAKING OF SLICES ON FROZEN PIZZA AT 135, 191 AND 246-DEGREES-C, Journal of food protection, 61(4), 1998, pp. 383-389

Authors: FAITH NG PARNIERE N LARSON T LORANG TD LUCHANSKY JB

Citation: Ng. Faith et al., VIABILITY OF ESCHERICHIA-COLI O157-H7 IN PEPPERONI DURING THE MANUFACTURE OF STICKS AND THE SUBSEQUENT STORAGE OF SLICES AT 21, 4 AND -20-DEGREES-C UNDER AIR, VACUUM AND CO2, International journal of food microbiology, 37(1), 1997, pp. 47-54

Authors: HINKENS JC FAITH NG LORANG TD BAILEY P BUEGE D KASPAR CW LUCHANSKY JB

Citation: Jc. Hinkens et al., VALIDATION OF PEPPERONI PROCESSES FOR CONTROL OF ESCHERICHIA-COLI O157-H7, Journal of food protection, 59(12), 1996, pp. 1260-1266