Search results

Effect of nutmeg (Myristica fragrans) essential oil on the oxidative and microbial stability of cooked sausage during refrigerated storage.

• Author(s) : ŠOJIC B., TOMOVIC V., KOCIC-TANACKOV S., et al.
• Publication date: 2015/08
• Languages : English
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 54

The effect of high pressure on the microbiological quality and other characteristics of cooked sausages packed in a modified atmosphere or vacuum.

• Author(s) : KAMENÍK J., SALÁKOVÁ A., HULANKOVA R., et al.
• Publication date: 2015/11
• Languages : English
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 57

A novel colorimetric sensor array for monitoring fresh pork sausages spoilage.

• Author(s) : SALINAS Y., ROS-LIS J. V., VIVANCOS J. L., et al.
• Publication date: 2014/01
• Languages : English
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 35 - n. 1

Segurança alimentar numa industria de enchidos portuguesa.

Food safety in the Portuguese pork product industry.

• Author(s) : BALTAZAR A.
• Publication date: 2016/05/03
• Languages : Portuguese
• Source: CYTEF 2016. VIII Congreso Ibérico y VI Congreso Iberoamericano de las Ciencias y Técnicas del Frío, Coimbra-Portugal, 3-6 mayo, 2016.
• Formats : PDF

Chilling of sausage products by a hydroaerosol method.

[In Russian. / En russe.]

• Author(s) : KUCAKOVA V. E., FROLOV S. V., TRUBNIKOV A. N., et al.
• Publication date: 2004
• Languages : Russian
• Source: Vestnik Mezdunarodarnoj Akademii Holoda - n. 2

Pakowanie i przechowywanie wedlin w modyfikowanej atmosferze (MAP).

Modified atmosphere packaging (MAP) of sausages.

• Author(s) : KRALA L., KULAGOWSKA A.
• Publication date: 2005
• Languages : Polish
• Source: Chlodnictwo - vol. 40 - n. 9

Survival of Listeria monocytogenes strains in a dry sausage model.

• Author(s) : TOLVANEN R., HELLSTRÖM S., ELSSER D., et al.
• Publication date: 2008/08
• Languages : English
• Source: Journal of Food Protection - vol. 71 - n. 8

Sensibilità di Campylobacter jejuni al nitrito di sodio nell'impasto di salsiccia fresca.

Sensitivity of Campylobacter jejuni to sodium nitrite in fresh sausages.

• Author(s) : BACCI C., PARIS J., SERRACA L., et al.
• Publication date: 2004/07
• Languages : Italian
• Source: Rev. Ferment. Ind. aliment. - vol. 43 - n. 438
• Formats : PDF

Natamycin as an antimycotic preservative on cheese and fermented sausages.

• Author(s) : DELVES-BROUGHTON J., THOMAS L. V., WILLIAMS G.
• Publication date: 2006/01
• Languages : English
• Source: Food Aust. - vol. 58 - n. 1-2

Inhibitory effects of organic acid salts for control of Listeria monocytogenes on frankfurters.

• Author(s) : LU Z., SEBRANEK J. G., DICKSON J. S., et al.
• Publication date: 2005/03
• Languages : English
• Source: Journal of Food Protection - vol. 68 - n. 3

IIR document

CHILLING OF MEAT AND COOKED SAUSAGES IN HYDROAEROSOL MEDIUM.

• Author(s) : POPOV V. A., DIBIRASULAEV M. A.
• Publication date: 1986/09/10
• Languages : English
• Formats : PDF

Gelbe Farbabweichungen bei vorverpackten, kühl gelagerten Weisswürsten werden durch Leuconostoc gelidum verursacht.

Yellow discolorations of prepackaged refrigerated German 'Weisswurst' are due to Leuconostoc gelidum.

• Author(s) : KRÖCKEL L.
• Publication date: 2005/12
• Languages : German
• Source: Mitt.bl. BAFF - vol. 44 - n. 170

Antimicrobial activity of cetylpyridinium chloride against Listeria monocytogenes on frankfurters and subsequent effect on quality attributes.

• Author(s) : SINGH M., GILL V. S., THIPPAREDDI H., et al.
• Publication date: 2005/09
• Languages : English
• Source: Journal of Food Protection - vol. 68 - n. 9

Reduction of Listeria on ready-to-eat sausages after exposure to a combination of pulsed light and nisin.

• Author(s) : UESUGI A. R., MORARU C.
• Publication date: 2009/02
• Languages : English
• Source: Journal of Food Protection - vol. 72 - n. 2

Wplyw rodzaju opakowania na wybrane zmiany fizyczne mortadeli w czasie zamrazalniczego przechowywania.

Influence of the kind of packaging on some physical changes in sausages during frozen storage.

• Author(s) : SZCZEPANIK G., FELISIAK A., KRYZA K.
• Publication date: 2008/04
• Languages : Polish
• Source: Chlodnictwo - vol. 43 - n. 4