The impact of fast drying (QDS process®) and high pressure on food safety of NaCl-free processed dry fermented sausages

Reducing salt: A challenge for the meat industry

Eoin Desmond · Meat Science · 2006 · 789 citations

Food Quality, Meat Industry, Sustainable Food System +6

Diagnostic Real-Time PCR for Detection of <i>Salmonella</i> in Food

Burkhard Malorny, Elisa Paccassoni, Patrick Fach et al. · Applied and Environmental Microbiology · 2004 · 488 citations · Full text

Salmonella Dna, Pathogen Detection, Diagnosis +20

Characterization of Multiple-Antimicrobial-Resistant <i>Salmonella</i> Serovars Isolated from Retail Meats

Sheng Chen, Shaohua Zhao, David G. White et al. · Applied and Environmental Microbiology · 2004 · 436 citations · Full text

Sodium Reduction and Its Effect on Food Safety, Food Quality, and Human Health

M. Ellin Doyle, Kathleen A. Glass · Comprehensive Reviews in Food Science and Food Safety · 2009 · 389 citations

High Pressure Processing

Daniel F. Farkas, Dallas G. Hoover · Journal of Food Science · 2000 · 374 citations

High Hydrostatic Pressure, Engineering, Compressor +22