Fermented Poultry Sausages
Author:
Publisher
Wiley
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/9781118522653.ch38
Reference68 articles.
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3. Campylobacter jejuni—An Emerging Foodborne Pathogen
4. Influence of inoculation levels and processing parameters on the survival of Campylobacter jejuni in German style fermented turkey sausages
5. Effects of lactic acid and lauricidin on the survival of Listeria monocytogenes, Salmonella enteritidis and Escherichia coli O157:H7 in chicken breast stored at 4°C
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1. Structuring oil to substitute palm fat in dry-fermented poultry sausages;Food Structure;2022-07
2. Spoilage of fresh turkey and pork sausages: Influence of potassium lactate and modified atmosphere packaging;Food Research International;2020-11
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