Quantification of microbial populations associated with the manufacture of vacuum-packaged, smoked Vienna sausages
- 31 August 1991
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 13 (4) , 239-248
- https://doi.org/10.1016/0168-1605(91)90081-y
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- Airborne Microorganisms in a Pork Processing EstablishmentJournal of Food Protection, 1988
- Identification of major contamination sources during processing of emulsion sausageInternational Journal of Food Microbiology, 1988
- Differences in microbial growth in the surface layer and at the centre of vacuum-packed cooked ring sausagesInternational Journal of Food Microbiology, 1987
- Microbial Changes of Precooked Beef Slices as Affected by Packaging ProcedureJournal of Food Protection, 1986
- Inhibition of Staphylococcus aureus and spheroplasts of Gram-negative bacteria by an antagonistic compound produced by a strain of Lactobacillus plantarumInternational Journal of Food Microbiology, 1986
- Significance of Lactobacilli and Film Permeability in the Spoilage of Vacuum‐Packaged BeefJournal of Food Science, 1982
- A COMPARISON OF Microbacterium thermosphactum AND LACTOBACILLI AS SPOILAGE ORGANISMS OF VACUUM‐PACKAGED SLICED LUNCHEON MEATSJournal of Food Science, 1980
- EFFECT OF TIME AND TEMPERATURE OF SMOKING ON MICROORGANISMS ON FRANKFURTERSJournal of Food Science, 1972
- Microbiological Sampling of SurfacesJournal of Applied Bacteriology, 1968
- SPOILAGE OF VACUUM‐PACDD SLICED PROCESSED MEATS DURING REFRIGERATED STORAGE aJournal of Food Science, 1960