Enhanced inhibition of Listeria monocytogenes in Frankfurter sausage by the addition of potassium lactate and sodium diacetate mixtures

By Stekelenburg F.K.  

Food Microbiology, Vol. 20, Iss. 1, 2003-02 ,pp. : 133-137

Academic Press

Access to resources Recommend Favorite

Microbial and enzymatic changes in natural soursop puree during storage

By Umme A.   Salmah Y.   Jamilah B.   Asbi B.A.  

Food Chemistry, Vol. 65, Iss. 3, 1999-05 ,pp. : 315-322

Elsevier

Access to resources Recommend Favorite

Potential technological interest of a Mucor strain to be used in dry fermented sausage production

By Selgas M.D.   Trigueros G.   Casas C.   Ordonez J.A.   Garcia M.L.  

Food Research International, Vol. 28, Iss. 1, 1995-01 ,pp. : 77-82

Elsevier

Access to resources Recommend Favorite

Use of spice mixtures for the stabilisation of fresh portioned pork

By Grohs B.-M.   Kunz B.  

Food Control, Vol. 11, Iss. 6, 2000-12 ,pp. : 433-436

Elsevier

Access to resources Recommend Favorite

Use of natural colorants in food gels. Influence of composition of gels on their colour and study of their stability during storage

By Calvo C.   Salvador A.  

Food Hydrocolloids, Vol. 14, Iss. 5, 2000-09 ,pp. : 439-443

Elsevier

Access to resources Recommend Favorite