Acid treatment and pasteurization affect the shelf life and spoilage ecology of vacuum-packaged Vienna sausages

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Food Microbiology, Vol. 13, Iss. 1, 1996-01 ,pp. : 69-74

Academic Press

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Determination of biogenic amines in fresh unpacked and vacuum-packed beef during storage at 4 o C

By Kaniou I.   Samouris G.   Mouratidou T.   Eleftheriadou A.   Zantopoulos N.  

Food Chemistry, Vol. 74, Iss. 4, 2001-09 ,pp. : 515-519

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Microbial and sensory changes in vacuum-packed frankfurter-type sausage byLactobacillus alimentariusand fate of inoculatedSalmonella enteritidis

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Food Microbiology, Vol. 15, Iss. 1, 1998-02 ,pp. : 101-111

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Variation in the microbiological quality of commercially produced vacuum-packed cooked sliced meat between production and the end of shelf-life

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Bacterial populations associated with poultry processing in a South African abattoir

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Food Microbiology, Vol. 13, Iss. 6, 1996-12 ,pp. : 457-465

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