Irradiated versus fumigated spices in sausage-Reference-Cited by-同舟云学术

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Irradiated versus fumigated spices in sausage

Published:1995-01 Issue:4 Volume:46 Page:319-325
ISSN:0963-7486
Container-title:International Journal of Food Sciences and Nutrition
language:en
Short-container-title:International Journal of Food Sciences and Nutrition

Author:

Bolander C. R.,Toma R. B.,Davis R. M.,Medora N. P.

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.3109/09637489509012563

Reference18 articles.

1. Capsicum‐production, technology, chemistry, and quality part 1: History, botany, cultivation, and primary processing

Cited by 7 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. Evaluation of different methods to prevent Penicillium nordicum growth on and ochratoxin A production in country-style sausages;World Mycotoxin Journal;2013-11-01

2. Microbial decontamination of nuts and spices;Microbial Decontamination in the Food Industry;2012

3. Salmonella Prevalence and Total Microbial and Spore Populations in Spices Imported to Japan;Journal of Food Protection;2006-10-01

4. Meat Fermentation;Handbook of Food and Beverage Fermentation Technology;2004-03-19

5. Incidence of aflatoxin B1 in the Egyptain cured meat basterma and control by γ-irradiation;Nahrung/Food;2003-12-01

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