Death of Salmonella serovars, Escherichia coli O157:H7, Staphylococcus aureus, and Listeria monocytogenes during the drying of meat: a case study using Biltong and Droëwors
G.M. Burnham, D.J. Hanson, C.M. Koshick and S.C. Ingham
International Congress of Meat Science and Technology