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Development of a predictive model for Salmonella spp. reduction in meat jerky product with temperature, potassium sorbate, pH, and water activity as controlling factors

Predictive ModelWater ActivityMicrobial ContaminationMeat Jerky ProductFoodborne IllnessFood MicrobiologyFood EngineeringMicrobiologyFoodborne HazardPredictive MicrobiologyFood QualityMedicineAntimicrobial ResistanceFood SafetyHealth Sciences