Keyword [Fermented sausages] Result: 1 - 3 | Page: 1 of 1 1.  Application of allyl isothiocyanate to control Escherichia coli O157:H7 in chopped beef and dry fermented sausages 2.  Use of natural antimicrobials for control of Escherichia coli O157:H7 in ground beef and dry fermented sausages 3.  Methods to study the physical locations of lactic acid bacteria and Escherichia coli O157:H7 in fermented sausages   <<First  <Prev  Next>  Last>>  Jump to

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