Survival of Listeria monocytogenes in low acid italian sausage produced under brazilian conditions
Author:
Publisher
FapUNIFESP (SciELO)
Subject
Microbiology
Link
http://www.scielo.br/pdf/bjm/v38n2/v38n2a24.pdf
Cited by 11 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Effects of Fermentation Temperature, Drying Temperature, Caliber Size, Starter Culture, and Sodium Lactate on Listeria monocytogenes Inactivation During Salami Production;Journal of Food Protection;2024-06
2. Growth Control of Listeria monocytogenes in Raw Sausage via Bacteriocin-Producing Leuconostoc carnosum DH25;Foods;2024-01-17
3. Control of Listeria monocytogenes in chicken dry-fermented sausages with bioprotective starter culture and high-pressure processing;Frontiers in Microbiology;2022-09-30
4. Behaviour of Listeria monocytogenes and Natural Microflora during the Manufacture of Riojano Chorizo (Spanish Dry Cured Sausage);Microorganisms;2021-09-15
5. Modeling the behavior of Listeria innocua in Italian salami during the production and high-pressure validation of processes for exportation to the U.S.;Meat Science;2021-02
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