SURVEILLANCE OF RAW-FERMENTED (DRY-CURED) SAUSAGES FOR THE PRESENCE OF LISTERIA SPP

被引：38
|
作者：
FARBER, JM
TITTIGER, F
GOUR, L
机构：
来源：
CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1988年 / 21卷 / 04期
关键词：
D O I：
10.1016/S0315-5463(88)70981-5
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：430 / 434
页数：5
相关论文
共 50 条
  • [1] Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages
    Alvarez, Micaela
    Andrade, Maria J.
    Garcia, Carmen
    Rondan, Juan J.
    Nunez, Felix
    FOODS, 2020, 9 (10)
  • [2] Influence of acorn feeding on the aromatic profile of dry-cured ham and raw sausages
    Ternes, Waldemar
    Kastner, Ania
    FLEISCHWIRTSCHAFT, 2008, 88 (03): : 105 - 109
  • [3] Characterisation and detection of spoilage mould responsible for black spot in dry-cured fermented sausages
    Lozano-Ojalvo, Daniel
    Rodriguez, Alicia
    Cordero, Mirian
    Bernaldez, Victoria
    Reyes-Prieto, Mariana
    Cordoba, Juan J.
    MEAT SCIENCE, 2015, 100 : 283 - 290
  • [4] Impact of Debaryomyces hansenii strains inoculation on the quality of slow dry-cured fermented sausages
    Cano-Garcia, Liliana
    Belloch, Carmela
    Flores, Monica
    MEAT SCIENCE, 2014, 96 (04) : 1469 - 1477
  • [5] Utilization of lemon albedo in dry-cured sausages
    Aleson-Carbonell, L
    Fernández-López, J
    Sayas-Barberá, E
    Sendra, E
    Pérez-Alvarez, JA
    JOURNAL OF FOOD SCIENCE, 2003, 68 (05) : 1826 - 1830
  • [6] Presence of Listeria monocytogenes in Mediterranean-Style Dry Fermented Sausages
    Meloni, Domenico
    FOODS, 2015, 4 (01) : 34 - 50
  • [7] New Insights into the Chemical Reactivity of Dry-Cured Fermented Sausages: Focus on Nitrosation, Nitrosylation and Oxidation
    Bonifacie, Aline
    Gatellier, Philippe
    Promeyrat, Aurelie
    Nassy, Gilles
    Picgirard, Laurent
    Scislowski, Valerie
    Sante-Lhoutellier, Veronique
    Theron, Laetitia
    FOODS, 2021, 10 (04)
  • [8] Biocontrol of ochratoxigenic Penicillium nordicum in dry-cured fermented sausages by Debaryomyces hansenii and Staphylococcus xylosus
    Cebrian, Eva
    Nunez, Felix
    Alvarez, Micaela
    Roncero, Elia
    Rodriguez, Mar
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2022, 375
  • [9] Analysis of traditional Serbian meat products Aldehydes in dry-cured pork and beef and dry-fermented sausages
    Tomovic, Vladimir
    Sojic, Branislav
    Tomovic, Mila
    Mandic, Anamarija
    Jokanovic, Marija
    Skaljac, Snezana
    Martinovic, Aleksandra
    Dordevic, Vesna
    Vujadinovic, Dragan
    Tomasevic, Igor
    Vasilev, Dragan
    Nikolic, Ivana
    Smiljanic, Milenko
    FLEISCHWIRTSCHAFT, 2023, 103 (10): : 98 - 104
  • [10] DRY-CURED SAUSAGES - FACTORS INFLUENCING SOURING AND THEIR CONSEQUENCES
    FLORES, J
    BERMELL, S
    FLEISCHWIRTSCHAFT, 1996, 76 (01): : 92 - 95
12345