Low-Water Activity Meat Products
Author:
Publisher
Springer New York
Link
http://link.springer.com/content/pdf/10.1007/978-1-4939-2062-4_9
Reference179 articles.
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4. Albright SN, Kendall PA, Avens JS, Sofos JN (2003) Pretreatment effect on inactivation of Escherichia coli O157:H7 inoculated beef jerky. Lebensm Wissensch Technol 36:381–389
5. Ambrosiadis I (2005) New production technologies for traditional Greek meat products. Biotechnol Anim Husbandry 21:321–330
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