P. Mäkelä

发表

Ropy slime-producing lactic acid bacteria contamination at meat processing plants.

H. Korkeala, P. Mäkelä, J. Laine, 1992, International journal of food microbiology.

EFSA's 12th Scientific Colloquium--assessing health benefits of controlling Campylobacter in the food chain.

A. Havelaar, D. Newell, S. Bronzwaer, 2009, International journal of food microbiology.

Classification of ropy slime-producing lactic acid bacteria based on DNA-DNA homology, and identification of Lactobacillus sake and Leuconostoc amelibiosum as dominant spoilage organisms in meat products.

H. Korkeala, W. Holzapfel, U. Schillinger, 1992, International journal of food microbiology.

Raw Materials of Cooked Ring Sausages as a Source of Spoilage Lactic Acid Bacteria.

H. Korkeala, P. Mäkelä, J. Laine, 1990, Journal of food protection.

Characterization of lactic acid bacteria isolated from vacuum-packed cooked ring sausages.

H. Korkeala, P. Mäkelä, 1989, International journal of food microbiology.

Shelf-life of vacuum-packed cooked ring sausages at different chill temperatures.

H. Korkeala, T. Alanko, S. Lindroth, 1989, International journal of food microbiology.

Ropy slime formation in vacuum-packed cooked meat products caused by homofermentative lactobacilli and a Leuconostoc species.

H. Korkeala, T. Suortti, P. Mäkelä, 1988, International journal of food microbiology.

Lactic acid and pH as indicators of spoilage for vacuum-packed cooked ring sausages.

H. Korkeala, T. Alanko, S. Lindroth, 1990, International journal of food microbiology.

Fermented Sausage as a Contamination Source of Ropy Slime-Producing Lactic Acid Bacteria.

P. Mäkelä, 1992, Journal of food protection.

Growth Temperatures of Ropy Slime-Producing Lactic Acid Bacteria.

H. Korkeala, P. Mäkelä, H. Suominen, 1990, Journal of food protection.