A survey of pH and water activity levels in processed salamis and sausages in Metro Toronto

Journal of Food Protection

Volumn 59, Issue 9, 1996, Pages 1007-1010

  Lee, Marilyn B ^a   Styliadis, Steve ^b  

^a RYERSON UNIVERSITY   (Canada)

^b ONTARIO MINISTRY OF HEALTH AND LONG TERM CARE   (Canada)

Author keywords

a(w); dried meats; dry sausages; fermented meats; pH; processed meals; salamis

Indexed keywords

EID: 0029839576     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-59.9.1007     Document Type: Article

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