Timothy D. Lorang

Validation of Pepperoni Processes for Control of Escherichia coli O157:H7

Jay C. Hinkens, Nancy G. Faith, Timothy D. Lorang et al. · Journal of Food Protection · 1996 · 109 citations

Agriculture, Food Science, Microbiology +14

Viability of Escherichia coli O157:H7 in pepperoni during the manufacture of sticks and the subsequent storage of slices at 21, 4 and −20 ° C under air, vacuum and CO2

Nancy G. Faith, Nelly Parniere, Trina Larson et al. · International Journal of Food Microbiology · 1997 · 67 citations

Agriculture, Food Science, Microbiology +16

Viability of Escherichia coli O157:H7 in Salami Following Conditioning of Batter, Fermentation and Drying of Sticks, and Storage of Slices

Nancy G. Faith, Nelly Parniere, Trina Larson et al. · Journal of Food Protection · 1998 · 64 citations

Agriculture, Food Science, Microbiology +12

Survival of Escherichia coli O157:H7 in Full- and Reduced-Fat Pepperoni after Manufacture of Sticks, Storage of Slices at 4°C or 21°C under Air and Vacuum, and Baking of Slices on Frozen Pizza at 135, 191 and 246°C

Nancy G. Faith, Rachel K. Wierzba, Anne M. Ihnot et al. · Journal of Food Protection · 1998 · 47 citations

Agriculture, Food Science, Microbiology +16