Results 271 to 280 of about 22,381 (294)

The fate and pasteurization-based inactivation of Escherichia coli O157, Salmonella Typhimurium and Listeria monocytogenes in dry, fermented sausages

Food Control, 2016
Bojan Blagojevic, Sava Bunčić
exaly  

The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages

Meat Science, 2013
Maurice G O'Sullivan, Ruth M Hamill, Joseph P Kerry   +2 more
exaly  

The application of high-pressure treatment in the reduction of salt levels in reduced-phosphate breakfast sausages

Meat Science, 2014
Malco C Cruz-Romero, Declan Troy, Anne Maria Mullen   +2 more
exaly  

Evaluation of High Pressure Processing as an Additional Hurdle to Control Listeria monocytogenes and Salmonella enterica in Low-Acid Fermented Sausages

Journal of Food Science, 2005
BEGONYA Marcos, TERESA Aymerich, Margarita Garriga   +2 more
exaly  

Sausages

1999
openaire   +1 more source

Sausage

openaire   +2 more sources

Effects of inoculating Lactobacillus sakei starter cultures on the microbiological quality and nitrite depletion of Chinese fermented sausages

Food Control, 2013
exaly  

Influence of carrageenan addition on turkey meat sausages properties

Journal of Food Engineering, 2009
M A Ayadi
exaly  

Physicochemical, microbiological and sensory attributes for the characterization of Greek traditional sausages

Meat Science, 2004
A Abrahim, J G Bloukas
exaly  

SAUSAGES, TYPES OF | Fresh

2004
H.W. Ockerman, L. Basu
openaire   +1 more source