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: IHNOT AM ROERING AM WIERZBA RK FAITH NG LUCHANSKY JB

Citation: Am. Ihnot et al., BEHAVIOR OF SALMONELLA-TYPHIMURIUM DT104 DURING THE MANUFACTURE AND STORAGE OF PEPPERONI, International journal of food microbiology, 40(1-2), 1998, pp. 117-121

Authors: ROERING AM WIERZBA RK IHNOT AM LUCHANSKY JB

Citation: Am. Roering et al., PASTEURIZATION OF VACUUM-SEALED PACKAGES OF SUMMER SAUSAGE INOCULATEDWITH LISTERIA-MONOCYTOGENES, Journal of food safety, 18(1), 1998, pp. 49-56