Efficacies of Garlic andL. sakeiin Wine-Based Marinades for ControllingListeria monocytogenes and Salmonellaspp. inChouriço de Vinho, a Dry Sausage Made from Wine-Marinated Pork-Reference-Cited by-同舟云学术

Efficacies of Garlic andL. sakeiin Wine-Based Marinades for ControllingListeria monocytogenes and Salmonellaspp. inChouriço de Vinho, a Dry Sausage Made from Wine-Marinated Pork

Published:2013-03-25 Issue:5 Volume:78 Page:M719-M724
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Linares María Belén¹,Garrido María Dolores¹,Martins Conceição²,Patarata Luis²

Affiliation:

1. Dept. of Food Technology; Human Nutrition and Bromathology; Veterinary Faculty; Univ. of Murcia; Espinardo; 30071; Murcia; Spain

2. Centre of Studies in Animal and Veterinary Science (CECAV); Univ. de Trás-os-Montes e Alto Douro; 5001-801 Vila Real; Portugal

Publisher

Wiley

Subject

Food Science

Reference23 articles.

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3. Inhibitory effect of garlic on bacterial pathogens from spices;Banerjee;World J Microbiol,2003

4. Sensitization of Listeria monocytogenes to low pH organic acids and osmotic stress by ethanol;Barker;Appl Environ Microbiol,2001

5. Salsicharia tradicional transmontana: caracterização, monitorização e experimentação da tecnologia artesanal;Colaço-do-Rosário;Relatório final do projecto PAMAF,2000

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