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Fermented sausages storage

Bover-Cid, S., Izquierdo-Pulido, M. and Vidal-Carou, M.C. (2000). Influence of hygienic quality of raw materials on biogenic amine production during ripening and storage of dry fermented sausages, J. Food Prot., 63, 1544. [Pg.152]

Komprda, T., Neznalova, J., Satndara, S. and Bover-Cid, S. (2001). Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage polican. Meat Sci., 59, 267. [Pg.155]

Lindqvist, R., Lindblad, M. (2009). Inactivation of Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica in fermented sausages during maturation/storage. International Journal of Food Microbiology, 129, 59-67. [Pg.373]

Triki, M., A. M. Herrero, L. Rodriguez-Salas, F. Jimenez-Colmenero, and C. Ruiz-Capillas. 2013b. Chilled storage characteristics of low-fat, n-3 PUFA-enriched dry fermented sausage reformulated with a healthy oil combination stabilized in a konjac matrix. Food Control 31 158-165. [Pg.690]

See other pages where Fermented sausages storage is mentioned: [Pg.233]    [Pg.154]    [Pg.286]    [Pg.295]    [Pg.358]    [Pg.363]    [Pg.369]    [Pg.286]    [Pg.295]    [Pg.358]    [Pg.363]    [Pg.369]    [Pg.227]    [Pg.1154]    [Pg.360]    [Pg.366]    [Pg.360]    [Pg.366]    [Pg.831]    [Pg.896]    [Pg.94]   
See also in sourсe #XX -- [ Pg.363 ]

See also in sourсe #XX -- [ Pg.363 ]



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