95 related articles for article (PubMed ID: 6571466)
1. [Dynamics of decomposition processes in steamed common sausage under various storage conditions].
Libelt K
Pol Arch Weter; 1984; 24(1):65-77. PubMed ID: 6571466
[TBL] [Abstract][Full Text] [Related]
2. [Dynamics of decomposition processes in popular steamed sausage preserved under different conditions].
Libelt K
Pol Arch Weter; 1984; 24(1):65-77. PubMed ID: 6537489
[TBL] [Abstract][Full Text] [Related]
3. [Characteristics and variability of microflora in steamed common sausage during the post-production storage period].
Libelt K
Pol Arch Weter; 1984; 24(1):51-64. PubMed ID: 6571465
[TBL] [Abstract][Full Text] [Related]
4. [Characteristics and variability of microflora of popular steamed sausage during post-production preservation].
Libelt K
Pol Arch Weter; 1984; 24(1):51-64. PubMed ID: 6537488
[TBL] [Abstract][Full Text] [Related]
5. Inactivation of Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica in fermented sausages during maturation/storage.
Lindqvist R; Lindblad M
Int J Food Microbiol; 2009 Jan; 129(1):59-67. PubMed ID: 19064299
[TBL] [Abstract][Full Text] [Related]
6. [Characteristics and variability of microflora of Polish sausage kielbasa during its production including steaming].
Libelt K
Pol Arch Weter; 1983; 23(4):73-86. PubMed ID: 6634460
[TBL] [Abstract][Full Text] [Related]
7. Effect of modified atmosphere and temperature abuse on the growth from spores and cereulide production of Bacillus weihenstephanensis in a cooked chilled meat sausage.
Thorsen L; Budde BB; Koch AG; Klingberg TD
Int J Food Microbiol; 2009 Apr; 130(3):172-8. PubMed ID: 19230998
[TBL] [Abstract][Full Text] [Related]
8. Post-processing application of chemical solutions for control of Listeria monocytogenes, cultured under different conditions, on commercial smoked sausage formulated with and without potassium lactate-sodium diacetate.
Geornaras I; Skandamis PN; Belk KE; Scanga JA; Kendall PA; Smith GC; Sofos JN
Food Microbiol; 2006 Dec; 23(8):762-71. PubMed ID: 16943080
[TBL] [Abstract][Full Text] [Related]
9. Modeling the survival of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium during fermentation, drying, and storage of soudjouk-style fermented sausage.
Hwang CA; Porto-Fett AC; Juneja VK; Ingham SC; Ingham BH; Luchansky JB
Int J Food Microbiol; 2009 Feb; 129(3):244-52. PubMed ID: 19157610
[TBL] [Abstract][Full Text] [Related]
10. Viability of multi-strain mixtures of Listeria monocytogenes, Salmonella typhimurium, or Escherichia coli O157:H7 inoculated into the batter or onto the surface of a soudjouk-style fermented semi-dry sausage.
Porto-Fett AC; Hwang CA; Call JE; Juneja VK; Ingham SC; Ingham BH; Luchansky JB
Food Microbiol; 2008 Sep; 25(6):793-801. PubMed ID: 18620971
[TBL] [Abstract][Full Text] [Related]
11. Studies of steam decontamination of beef inoculated with Escherichia coli O157:H7 and its effect on subsequent storage.
Logue CM; Sheridan JJ; Harrington D
J Appl Microbiol; 2005; 98(3):741-51. PubMed ID: 15715878
[TBL] [Abstract][Full Text] [Related]
12. Effect of different storage conditions on E. coli O157:H7 and the indigenous bacterial microflora on lamb meat.
Barrera O; Rodríguez-Calleja JM; Santos JA; Otero A; García-López ML
Int J Food Microbiol; 2007 Apr; 115(2):244-51. PubMed ID: 17292989
[TBL] [Abstract][Full Text] [Related]
13. Cetylpyridinium chloride treatment of ready-to-eat Polish sausages: effects on Listeria monocytogenes populations and quality attributes.
Singh M; Gill VS; Thippareddi H; Phebus RK; Marsden JL; Herald TJ; Nutsch AL
Foodborne Pathog Dis; 2005; 2(3):233-41. PubMed ID: 16156704
[TBL] [Abstract][Full Text] [Related]
14. Frozen beef contamination after exposure to low levels of ammonia gas.
Karim F; Hijaz F; Kastner CL; Smith JS
J Food Sci; 2010 Mar; 75(2):T35-9. PubMed ID: 20492264
[TBL] [Abstract][Full Text] [Related]
15. Antioxidant properties of dried plum ingredients in raw and precooked pork sausage.
Nuñez de Gonzalez MT; Boleman RM; Miller RK; Keeton JT; Rhee KS
J Food Sci; 2008 Jun; 73(5):H63-71. PubMed ID: 18576997
[TBL] [Abstract][Full Text] [Related]
16. Fate of Listeria monocytogenes in experimentally contaminated French sausages.
Thévenot D; Delignette-Muller ML; Christieans S; Vernozy-Rozand C
Int J Food Microbiol; 2005 May; 101(2):189-200. PubMed ID: 15862881
[TBL] [Abstract][Full Text] [Related]
17. Control of spoilage microorganisms in minced pork by a self-developed modified atmosphere induced by the respiratory activity of meat microflora.
Koutsoumanis KP; Stamatiou AP; Drosinos EH; Nychas GJ
Food Microbiol; 2008 Oct; 25(7):915-21. PubMed ID: 18721682
[TBL] [Abstract][Full Text] [Related]
18. Spoilage of blood sausages morcilla de Burgos treated with high hydrostatic pressure.
Diez AM; Urso R; Rantsiou K; Jaime I; Rovira J; Cocolin L
Int J Food Microbiol; 2008 Apr; 123(3):246-53. PubMed ID: 18367280
[TBL] [Abstract][Full Text] [Related]
19. [Microbiological research on the production and storage of fast-frozen semiproducts].
Kuner Zh; Pavlov A; Iankulova L; Veneva K
Vet Med Nauki; 1985; 22(6):68-72. PubMed ID: 4035998
[TBL] [Abstract][Full Text] [Related]
20. [Storage stability of Guelders smoked sausage (Gelderse rookworst) containing 20 per cent mechanically processed pork (author's transl)].
van den Hazelkamp GP; Houben JH; Krol B
Tijdschr Diergeneeskd; 1980 Nov; 105(21):900-11. PubMed ID: 7434328
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]