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Journal Abstract Search

265 related items for PubMed ID: 17418313

  • 1. Chemical and microbiological characterisation of "Salpicão de Vinhais" and "Chouriça de Vinhais": traditional dry sausages produced in the North of Portugal.
    Ferreira V, Barbosa J, Silva J, Vendeiro S, Mota A, Silva F, Monteiro MJ, Hogg T, Gibbs P, Teixeira P.
    Food Microbiol; 2007 Sep; 24(6):618-23. PubMed ID: 17418313
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  • 2. Antibiotic susceptibility of enterococci isolated from traditional fermented meat products.
    Barbosa J, Ferreira V, Teixeira P.
    Food Microbiol; 2009 Aug; 26(5):527-32. PubMed ID: 19465250
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  • 3. The Hazard Analysis and Critical Control Points (HACCP) generic model for the production of Thai fermented pork sausage (Nham).
    Paukatong KV, Kunawasen S.
    Berl Munch Tierarztl Wochenschr; 2001 Aug; 114(9-10):327-30. PubMed ID: 11570169
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  • 5. Evolution of free amino acids, biogenic amines and n-nitrosoamines throughout ageing in organic fermented beef.
    Wójciak KM, Solska E.
    Acta Sci Pol Technol Aliment; 2016 Aug; 15(2):191-200. PubMed ID: 28071009
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  • 12. Effect of selected dairy starter cultures on microbiological, chemical and sensory characteristics of swine and venison (Dama dama) nitrite-free dry-cured sausages.
    Cenci-Goga BT, Rossitto PV, Sechi P, Parmegiani S, Cambiotti V, Cullor JS.
    Meat Sci; 2012 Mar; 90(3):599-606. PubMed ID: 22032919
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  • 14. Functional meat starter cultures for improved sausage fermentation.
    Leroy F, Verluyten J, De Vuyst L.
    Int J Food Microbiol; 2006 Feb 15; 106(3):270-85. PubMed ID: 16213053
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  • 20. Changes in biogenic amine levels during storage of Mexican-style soft and Spanish-style dry-ripened sausages with different a(w) values under modified atmosphere.
    González-Tenorio R, Fonseca B, Caro I, Fernández-Diez A, Kuri V, Soto S, Mateo J.
    Meat Sci; 2013 Jul 15; 94(3):369-75. PubMed ID: 23567139
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