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
  • [11] Dry-cured sausages - Factors influencing souring and their consequences
    Flores, J
    Bermell, S
    FLEISCHWIRTSCHAFT, 1996, 76 (02): : 163 - 165
  • [12] Effect of selected agents for ochratoxin A biocontrol on the colour, texture and volatile profile of dry-cured fermented sausages
    Alvarez, Micaela
    Nunez, Felix
    Cebrian, Eva
    Roncero, Elia
    Andrade, Maria Jesus
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2023, 103 (15) : 7862 - 7868
  • [13] Microbiological quality of raw-fermented sausages with Lactobacillus casei LOCK 0900 probiotic strain
    Trzaskowska, Monika
    Kolozyn-Krajewska, Danuta
    Wojciak, Karolina
    Dolatowski, Zbigniew
    FOOD CONTROL, 2014, 35 (01) : 184 - 191
  • [14] Orange fibre as potential functional ingredient for dry-cured sausages
    Juana Fernández-López
    Manuel Viuda-Martos
    Esther Sendra
    Estrella Sayas-Barberá
    Casilda Navarro
    José Angel Pérez-Alvarez
    European Food Research and Technology, 2007, 226 : 1 - 6
  • [15] Effect of processing conditions on proteolysis and taste of dry-cured sausages
    J. Flores
    J. R. Marcus
    P. Nieto
    J. L. Navarro
    P. Lorenzo
    Zeitschrift für Lebensmitteluntersuchung und -Forschung A, 1997, 204 : 168 - 172
  • [16] A SURVEY OF NITROSAMINES IN SAUSAGES AND DRY-CURED MEAT-PRODUCTS
    不详
    FOOD TECHNOLOGY, 1980, 34 (07) : 45 - &
  • [17] Characterization of Micrococcaceae isolated from Iberian dry-cured sausages
    Martin, Alberto
    Colin, Blanca
    Aranda, Emilio
    Benito, Maria J.
    Cordoba, Maria G.
    MEAT SCIENCE, 2007, 75 (04) : 696 - 708
  • [18] Orange fibre as potential functional ingredient for dry-cured sausages
    Fernandez-Lopez, Juana
    Viuda-Martos, Manuel
    Sendra, Esther
    Sayas-Barbera, Estrella
    Navarro, Casilda
    Perez-Alvarez, Jose Angel
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2007, 226 (1-2) : 1 - 6
  • [19] Effect of processing conditions on proteolysis and taste of dry-cured sausages
    Flores, J
    Marcus, JR
    Nieto, P
    Navarro, JL
    Lorenzo, P
    ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 1997, 204 (03): : 168 - 172
  • [20] Physicochemical, sensory, and safety evaluation of dry-cured fermented sausages and its plant-based meat analog
    Martin-Miguelez, Jose M.
    Olegario, Lary Souza
    Gonzalez-Mohino, Alberto
    Ventanas, Sonia
    Delgado, Josue
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2024, 208
12345