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	1.	Behavior of Salmonella typhimurium DT104 during the manufacture and storage of pepperoni. [electronic resource] by Ihnot, A M Roering, A M Wierzba, R K Faith, N G Luchansky, J B Producer: 19980604 In: International journal of food microbiology vol. 40 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Comparative survival of Salmonella typhimurium DT 104, Listeria monocytogenes, and Escherichia coli O157:H7 in preservative-free apple cider and simulated gastric fluid. [electronic resource] by Roering, A M Luchansky, J B Ihnot, A M Ansay, S E Kaspar, C W Ingham, S C Producer: 19990527 In: International journal of food microbiology vol. 46 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	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. [electronic resource] by Faith, N G Wierzba, R K Ihnot, A M Roering, A M Lorang, T D Kaspar, C W Luchansky, J B Producer: 19980917 In: Journal of food protection vol. 61 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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