SHANE, L. E.; PORTO-FETT, A. C.; SHOYER, B. A.; PHEBUS, R. K.; THIPPAREDDI, H.; HALLOWELL, A.; MILLER, K.; FOSTER-BEY, L.; CAMPANO, S. G.; TAORMINA, P. J.; GLOWSKI, D. L.; TOMPKIN, R. B.; LUCHANSKY, J. B. Evaluation of post-fermentation heating times and temperatures for controlling Shiga toxin-producing Escherichia coli cells in a non-dried, pepperoni-type sausage. Italian Journal of Food Safety, [S. l.], v. 7, n. 2, 2018. DOI: 10.4081/ijfs.2018.7250. Disponível em: https://www.pagepressjournals.org/ijfs/article/view/7250. Acesso em: 24 nov. 2024.