E. Nurmi

发表

Effect of starter culture on staphylococcal enterotoxin and thermonuclease production in dry sausage

A. Niskanen, E. Nurmi, 1976, Applied and environmental microbiology.

Effect of Different Levels of Nitrite and Nitrate on the Survival of Listeria monocytogenes During the Manufacture of Fermented Sausage.

P. Hill, E. Nurmi, J. Hirn, 1989, Journal of food protection.

Influence of processing temperature on the formation of biogenic amines in dry sausages.

R. Maijala, E. Nurmi, A. Fischer, 1995, Meat science.

Survival of Yersinia enterocolitica in Fermented Sausages Manufactured With Different Levels of Nitrite and Different Starter Cultures.

P. Hill, E. Nurmi, J. Hirn, 1993, Journal of food protection.

Survival and detection of Escherichia coli O157:H7 and Listeria monocytogenes during the manufacture of dry sausage using two different starter cultures

T. Johansson, P. Hill, T. Honkanen-Buzalski, 2001 .

The influence of some starter cultures and GDL on the formation of biogenic amines in dry sausages

R. Maijala, P. Hill, E. Nurmi, 1993 .

Chlorinated hydrocarbons in beef, cow liver and milk products and total mercury in cow liver

E. Nurmi, E. Karppanen, H. Tyllinen, 1975 .

Content fo copper, zinc, lead, cadmium and mercury in muscle, liver and kidney of Finnish cattle

E. Nurmi, E. Karppanen, R. Stabel-Taucher, 1975 .