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Results: 15

Related Articles by Review for PubMed (Select 11510652)

1.

Validation of a manufacturing process for fermented, semidry Turkish soudjouk to control Escherichia coli O157:H7.

Calicioglu M, Faith NG, Buege DR, Luchansky JB.

J Food Prot. 2001 Aug;64(8):1156-61.

PMID:
11510652
2.

Control of foodborne pathogens during sufu fermentation and aging.

Shi X, Fung DY.

Crit Rev Food Sci Nutr. 2000 Sep;40(5):399-425. Review.

PMID:
11029011
3.

Thermal inactivation of Escherichia coli O157:H7.

Stringer SC, George SM, Peck MW.

Symp Ser Soc Appl Microbiol. 2000;(29):79S-89S. Review.

PMID:
10880182
4.

Modifications to methods for the enumeration and detection of injured Escherichia coli O157:H7 in foods.

Blackburn CW, McCarthy JD.

Int J Food Microbiol. 2000 Apr 10;55(1-3):285-90. Review.

PMID:
10791759
5.

Reduction of verotoxigenic Escherichia coli in production of fermented sausages.

Holck AL, Axelsson L, Rode TM, Høy M, Måge I, Alvseike O, L'abée-Lund TM, Omer MK, Granum PE, Heir E.

Meat Sci. 2011 Nov;89(3):286-95. doi: 10.1016/j.meatsci.2011.04.031. Epub 2011 May 9. Review.

PMID:
21620576
6.

Control of foodborne pathogens during sufu fermentation and aging.

Shi X, Fung DY.

Crit Rev Biotechnol. 2000;20(4):265-91. Review.

PMID:
11192025
7.

Sucuk and pastırma: microbiological changes and formation of volatile compounds.

Kaban G.

Meat Sci. 2013 Dec;95(4):912-8. doi: 10.1016/j.meatsci.2013.03.021. Epub 2013 Mar 26. Review.

PMID:
23608196
8.

Survival of Escherichia coli in foods.

McClure PJ, Hall S.

Symp Ser Soc Appl Microbiol. 2000;(29):61S-70S. Review.

PMID:
10880180
9.
10.

Control of the dehydration process in production of intermediate-moisture meat products: a review.

Chang SF, Huang TC, Pearson AM.

Adv Food Nutr Res. 1996;39:71-161. Review.

PMID:
8794551
11.

The need for process optimization of African fermented foods and beverages.

Sanni AI.

Int J Food Microbiol. 1993 Apr;18(2):85-95. Review.

PMID:
8494685
12.
13.

Immobilized cells in meat fermentation.

McLoughlin AJ, Champagne CP.

Crit Rev Biotechnol. 1994;14(2):179-92. Review.

PMID:
8069934
14.

A Chinese fermented soybean food.

Han BZ, Rombouts FM, Nout MJ.

Int J Food Microbiol. 2001 Apr 11;65(1-2):1-10. Review.

PMID:
11322691
15.

Controlled fermentation of kimchi using naturally occurring antimicrobial agents.

Kim J, Bang J, Beuchat LR, Kim H, Ryu JH.

Food Microbiol. 2012 Oct;32(1):20-31. doi: 10.1016/j.fm.2012.05.007. Epub 2012 May 29. Review.

PMID:
22850370
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