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Keyword [Dry fermented]
Result: 1 - 4 | Page: 1 of 1
1.
Comparing artificial neural network and statistical methods for estimating the survival of Escherichia coli O157:H7 in dry fermented sausage
2.
Application of allyl isothiocyanate to control Escherichia coli O157:H7 in chopped beef and dry fermented sausages
3.
Use of natural antimicrobials for control of Escherichia coli O157:H7 in ground beef and dry fermented sausages
4.
Use of Completely and Partially Deodorized Yellow and Oriental Mustards to Control Escherichia coli O157:H7 in Dry Fermented Sausage
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