Related content

Numbers and Species of Motile Aeromonads during the Manufacture of Naturally Contaminated Spanish Fermented Sausages (Longaniza and Chorizo)

By Encinas Juan P.   Gonz ález César J.   García-López María-Luisa   Otero Andrés  

Journal of Food Protection, Vol. 62, Iss. 9, 1999-09 ,pp. : 1045-1049

International Association for Food Protection

Access to resources Recommend Favorite

Screening of Lactobacillus Isolated from Pork Sausages for Potential Probiotic Use and Evaluation of the Microbiological Safety of Fermented Products

By Dias Francesca Silva   Duarte Whasley Ferreira   Santos Marianna Rabelo Rios Martins   Ramos Eduardo Mendes   Schwan Rosane Freitas  

Journal of Food Protection, Vol. 76, Iss. 6, 2013-06 ,pp. : 991-998

International Association for Food Protection

Access to resources Recommend Favorite

Changes in the Components of Dry-Fermented Sausages during Ripening

By Ordóñez Juan A.   Hierro Eva M.   Bruna Jose M.   Hoz Lorenzo de la  

Critical Reviews in Food Science and Nutrition, Vol. 39, Iss. 4, 1999-05 ,pp. : 329-367

Taylor & Francis Ltd

Access to resources Recommend Favorite

Mixed Starter Cultures To Control Biogenic Amine Production in 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. : 1556-1562

International Association for Food Protection

Access to resources Recommend Favorite

A Model Study of Escherichia coli O157:H7 Survival in Fermented Dry Sausages - Influence of Inoculum Preparation, Inoculation Procedure, and Selected Process Parameters

By Naim Fadia   Messier Serge   Saucier Linda   Piette Gabriel  

Journal of Food Protection, Vol. 66, Iss. 12, 2003-12 ,pp. : 2267-2275

International Association for Food Protection

Access to resources Recommend Favorite