Compositional Changes in Surface Mycoflora During Ripening of Naturally Fermented Sausages

By Andersen Susanne J.  

Journal of Food Protection, Vol. 58, Iss. 4, 1995-04 ,pp. : 426-429

International Association for Food Protection

Access to resources Recommend Favorite

Influence of Hygienic Quality of Raw Materials on Biogenic Amine Production during Ripening and Storage of Dry Fermented Sausages

By Bover-Cid Sara   Izquierdo-Pulido Maria   Vidal-Carou M. Carmen  

Journal of Food Protection, Vol. 63, Iss. 11, 2000-11 ,pp. : 1544-1550

International Association for Food Protection

Access to resources Recommend Favorite

Enterotoxin production by Staphylococcus aureus (A, B, C, D) during the ripening of sucuk (Turkish dry-fermented sausage)

By        

CyTA - Journal of Food, Vol. 12, Iss. 2, 2014-04 ,pp. : 127-133

Taylor & Francis Ltd

Access to resources Recommend Favorite

Development of Biogenic Amines during the Ripening of Italian Dry Sausages

By Anastasio Aniello   Draisci Rosa   Pepe Tiziana   Mercogliano Raffaelina   Quadri Fernanda Delli   Luppi Giovanni   Cortesi Maria Luisa  

Journal of Food Protection, Vol. 73, Iss. 1, 2010-01 ,pp. : 114-118

International Association for Food Protection

Access to resources Recommend Favorite

Occurrence and Behavior of Enterobacteriaceae and Enterococci in Mediterranean Dry Sausages during Ripening in a Pilot-Scale Chamber

By López Carmen   Medina L.M.   Jordano R.  

Journal of Food Protection, Vol. 67, Iss. 12, 2004-12 ,pp. : 2812-2814

International Association for Food Protection

Access to resources Recommend Favorite