Riordan, D C <br/><br/>
Survival of Escherichia coli O157:H7 during the manufacture of pepperoni.  [electronic resource] 

 -  Journal of food protection  Feb 1998 
 - 146-51 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0362-028X 
<br/><br/><label>Standard No.: </label>10.4315/0362-028x-61.2.146  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Colony Count, Microbial<br/>Escherichia coli O157--genetics<br/>Food Preservatives--analysis<br/>Food-Processing Industry--standards<br/>Hydrogen-Ion Concentration<br/>Meat Products--microbiology<br/>Regression Analysis<br/>Sodium Chloride--analysis<br/>Sodium Nitrite--analysis