Concepedia

Chemical and microbiological characterisation of “Salpicão de Vinhais” and “Chouriça de Vinhais”: Traditional dry sausages produced in the North of Portugal

Vânia Ferreira, Joana Barbosa, Joana Silva, Sandra Vendeiro, Ana Lourdes Arrais de Alencar Mota, Fátima Silva, Maria João Monteiro, Tim Hogg, Paul Gibbs, Paula Teixeira

Food Microbiology · 2007 · 41 citations · 14 references

DOI

Concepts

References

14

Tecra UniqueTM Salmonella Test for rapid detection of Salmonella: a comparison between the classical reference method (HRN EN ISO 6579:2002 Microbiology of food and animal feeding stuffs-Horizontal method for the detection of Salmonella spp.) and an alternative rapid method for the detection of Salmonella in food and feed samples

Hrvoje Krajina · 2007 · 516 citations

, , +18

Bacterial role in flavour development

Marie‐Christine Montel, F. Masson, Régine Talòn · Meat Science · 1998 · 309 citations

, , +3

Incidence of Listeria monocytogenes in different types of meat products on the Belgian retail market

Mieke Uyttendaele, Patricia Troy, J Debevere · International Journal of Food Microbiology · 1999 · 183 citations

, , +9

Multiple-Antibiotic Resistance of <i>Enterococcus</i> spp. Isolated from Commercial Poultry Production Environments

Joshua R. Hayes, Linda English, L. E. Carr et al. · Applied and Environmental Microbiology · 2004 · 130 citations · Full text

Effect of starter culture, spice mix and storage time and temperature on biogenic amine content of dry fermented sausages

T. Komprda · Meat Science · 2004 · 124 citations

, , +9