权威例句
显示色彩协调攻略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 PepperoniEffects 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:H7Process and apparatus for preparing pepperoniSurvival of salmonellae during pepperoni manufactureEffects of gamma irradiation on the biogenic amines in pepperoni with different packaging conditions.Survival of Escherichia coli O157:H7 during the manufacture of pepperoni