1. AMIF (American Meat Institute Foundation).1997.Good Manufacturing Processes for Fermented Dry & Semi‐Dry Sausage Products http://www.meathaccp.wisc.edu/Model_Haccp_Plans/assets/GMP%20Dry%20Sausage.pdf(last accessed June 5 2014).
2. FERMENTATION
3. Inspection
4. SAUSAGES, TYPES OF | Dry and Semi-Dry
5. NickelsonRIILuchanskyJB KasparC JohnsonE.1996. Update on dry fermented sausageEscherichia coliO157:H7 validation research.An Executive Summary Prepared by The Blue Ribbon Task Force of the National Cattlemen's Beef Association: Research Report No. 11‐316.