Anli Gao

University of Guelph
Guelph, ON
Canada

Papers:
P2-96 Survival of Non-O157 STEC and Escherichia coli O157:H7 during the Manufacture of Dry Fermented Sausages
T12-05 Effect of Salt Concentrations on the High Pressure Inactivation of Listeria monocytogenes