n.a pork and beef sausage (or a thin slice of this sausage)
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Survival of Escherichia coli O157:H7 in full- and reduced-fat pepperoni after manufacture of sticks, storage of slices at 4 degrees ...
Viability of Escherichia coli O157:H7 in pepperoni during the manufacture of sticks and the subsequent storage of slices at 21, 4 a...
Fate and Thermal Inactivation of Listeria monocytogenes in Beaker Sausage and Pepperoni
Effects of acid adaptation, product pH, and heating on survival of Escherichia coli O157:H7 in pepperoni.
Validation of Pepperoni Processes for Control of Escherichia coli O157:H7
Process and apparatus for preparing pepperoni
Survival of salmonellae during pepperoni manufacture
Effects of gamma irradiation on the biogenic amines in pepperoni with different packaging conditions.
Survival of Escherichia coli O157:H7 during the manufacture of pepperoni
