Microbial profile of buffalo sausage during processing and storage

[1]  E. Borch,et al.  Bacterial spoilage of meat and cured meat products. , 1996, International journal of food microbiology.

[2]  L. E. Jeremiah,et al.  Bacteriology and Retail Case Life of Pork After Storage in Carbon Dioxide. , 1993, Journal of food protection.

[3]  T. E. Cloete,et al.  Quantification and characterization of microbial populations associated with spoiled, vacuum-packed Vienna sausages , 1991 .

[4]  H. Korkeala,et al.  Raw Materials of Cooked Ring Sausages as a Source of Spoilage Lactic Acid Bacteria. , 1990, Journal of food protection.

[5]  H. Korkeala,et al.  Shelf-life of vacuum-packed cooked ring sausages at different chill temperatures. , 1989, International journal of food microbiology.

[6]  E. Borch,et al.  Identification of major contamination sources during processing of emulsion sausage. , 1988, International journal of food microbiology.

[7]  A. Osborne,et al.  Bacterial greening in cured meats : a review , 1988 .

[8]  B. S. Ramesh,et al.  Microbial profiles of minced meat. , 1988, Meat science.

[9]  R. Ahvenainen,et al.  Interrelationship between microbial numbers and other parameters in the spoilage of vacuum-packed cooked ring sausages , 1987 .

[10]  H. Korkeala,et al.  Microbiological and sensory quality changes in blood pancakes and cooked ring sausage during storage , 1985 .

[11]  R. Holley,et al.  Effects of Temperature, Light and Storage Time on the Microflora of Vacuum- or Nitrogen-Packed Frankfurters. , 1983, Journal of food protection.

[12]  G. Molin,et al.  The microbial flora of smoked pork loin and frankfurter sausage stored in different gas atmospheres at 4°C , 1983 .

[13]  J. Silliker Microbial ecology of foods , 1980 .

[14]  J. H. Silliker Microbial ecology of foods. V. 1. Factors affecting life and death of microorganisms.--V. 2. Food commodities. , 1980 .

[15]  J. Mol,et al.  Observations on the microflora of vacuum packed sliced cooked meat products. , 1971, The Journal of applied bacteriology.

[16]  A. Kempton,et al.  Bacterial growth in refrigerated, vacuum-packed luncheon meats. , 1970, Canadian journal of microbiology.

[17]  R. Board,et al.  A microbiological survey of British fresh sausage. , 1968, The Journal of applied bacteriology.

[18]  J. Allen,et al.  SPOILAGE OF VACUUM‐PACDD SLICED PROCESSED MEATS DURING REFRIGERATED STORAGE , 1960 .