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Journal Abstract Search

93 related items for 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
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  • 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
    [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
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  • 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
    [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 31; 129(1):59-67. PubMed ID: 19064299
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  • 6. [Characteristics and variability of microflora of Polish sausage kielbasa during its production including steaming].
    Libelt K.
    Pol Arch Weter; 1983 Jan 31; 23(4):73-86. PubMed ID: 6634460
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  • 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 15; 130(3):172-8. PubMed ID: 19230998
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  • 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 15; 23(8):762-71. PubMed ID: 16943080
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  • 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 28; 129(3):244-52. PubMed ID: 19157610
    [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 28; 25(6):793-801. PubMed ID: 18620971
    [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 Sep 28; 98(3):741-51. PubMed ID: 15715878
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  • 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 Sep 28; 2(3):233-41. PubMed ID: 16156704
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  • 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 30; 123(3):246-53. PubMed ID: 18367280
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  • 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 01; 105(21):900-11. PubMed ID: 7434328
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