An experimental validated in silico model to assess Staphylococcus aureus growth kinetics on different pork products.
- Published in:
- Journal of Applied Microbiology, 2016, v. 120, n. 3, p. 684, doi. 10.1111/jam.13028
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- Publication type:
- Article
Works matching DE "HAM microbiology"
Results: 18
1
2
Rapid detection of Listeria monocytogenes in ham samples using immunomagnetic separation followed by polymerase chain reaction.
- Published in:
- Journal of Applied Microbiology, 2001, v. 90, n. 4, p. 614, doi. 10.1046/j.1365-2672.2001.01287.x
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- Publication type:
- Article
3
Biocontrol of Penicillium nordicum Growth and Ochratoxin A Production by Native Yeasts of Dry Cured Ham.
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- Toxins, 2012, v. 4, n. 2, p. 68, doi. 10.3390/toxins4020068
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- Article
4
Preparation and some properties of cholesterol oxidase from Rhodococcus sp. R<sub>14-2</sub>.
- Published in:
- World Journal of Microbiology & Biotechnology, 2008, v. 24, n. 10, p. 2149
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- Publication type:
- Article
5
The gradual development of quality complex of Bulgarian dry-cured ham during aging under natural climatic conditions.
- Published in:
- Scientific Works of UFT - Plovdiv, 2019, v. 66, p. 16
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- Publication type:
- Article
6
Multi brines in the production of beef ham.
- Published in:
- Ukrainian Food Journal, 2014, v. 3, n. 4, p. 540
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- Publication type:
- Article
7
Development of a new method for the detection of lactic acid bacteria capable of protecting ham against Enterobacteriaceae.
- Published in:
- Letters in Applied Microbiology, 2009, v. 48, n. 6, p. 668, doi. 10.1111/j.1472-765X.2009.02590.x
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- Publication type:
- Article
8
Heat resistance of coliform species isolated from cooked ham, snail flesh, and ‘bouchées à la reine’.
- Published in:
- Letters in Applied Microbiology, 2006, v. 42, n. 2, p. 160, doi. 10.1111/j.1472-765X.2005.01838.x
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- Publication type:
- Article
9
Microbiological survey of prepackaged pâté and ham in New Zealand.
- Published in:
- Letters in Applied Microbiology, 2005, v. 41, n. 2, p. 106, doi. 10.1111/j.1472-765X.2005.01752.x
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- Publication type:
- Article
10
The effect of growth temperature, process temperature, and sodium chloride on the high-pressure inactivation of Listeria monocytogenes on ham.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 12, p. 2021, doi. 10.1007/s00217-016-2700-6
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- Publication type:
- Article
11
Sensory, physicochemical and microbiological properties of dry-cured formed ham: comparison of four different binding systems.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 8, p. 1379, doi. 10.1007/s00217-016-2641-0
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- Publication type:
- Article
12
Mycobiota and toxigenic Penicillium species on two Spanish dry-cured ham manufacturing plants.
- Published in:
- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2014, v. 31, n. 1, p. 93, doi. 10.1080/19440049.2013.849007
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- Publication type:
- Article
13
Physicochemical and sensory properties of dry-cured ham with dietary processed-sulfur supplementation.
- Published in:
- Animal Production Science, 2017, v. 57, n. 1, p. 191, doi. 10.1071/AN14556
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- Publication type:
- Article
14
Microbiota de jamones de cerdo cocidos asociada al deterioro por abombamiento del empaque.
- Published in:
- Revista MVZ Córdoba, 2010, v. 15, n. 2, p. 2078, doi. 10.21897/rmvz.318
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- Publication type:
- Article
15
Red pigment Parma ham and bacterial influence on its formation.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 5, p. 1021, doi. 10.1111/j.1365-2621.1996.tb10924.x
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- Publication type:
- Article
16
Survival of Listeria monocytogenes and Salmonella typhimurium and quality attributes of cooked...
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 1001, doi. 10.1111/j.1365-2621.1995.tb06279.x
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- Publication type:
- Article
17
Acid/base status of stress susceptible pigs affects cured ham quality.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1995, v. 60, n. 5, p. 996, doi. 10.1111/j.1365-2621.1995.tb06278.x
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- Publication type:
- Article
18
Porcine aminopeptidase activity as affected by curing agents.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 4, p. 724, doi. 10.1111/j.1365-2621.1993.tb09344.x
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- Publication type:
- Article