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6 in total

1. Characteristics of some lactic Acid bacteria used as starter cultures in dry sausage production.

Authors: J Nordal; E Slinde
Journal: Appl Environ Microbiol Date: 1980-09 Impact factor: 4.792

2. Production of italian dry salami: effect of starter culture and chemical acidulation on staphylococcal growth in salami under commercial manufacturing conditions.

Authors: J Metaxopoulos; C Genigeorgis; M J Fanelli; C Franti; E Cosma
Journal: Appl Environ Microbiol Date: 1981-11 Impact factor: 4.792

Review 3. The formation of Staphylococcus aureus enterotoxin in food environments and advances in risk assessment.

Authors: Jenny Schelin; Nina Wallin-Carlquist; Marianne Thorup Cohn; Roland Lindqvist; Gary C Barker; Peter Rådström
Journal: Virulence Date: 2011-11-01 Impact factor: 5.882

4. Prevention of surface mold growth on Italian dry sausage by natamycin and potassium sorbate.

Authors: R A Holley
Journal: Appl Environ Microbiol Date: 1981-02 Impact factor: 4.792

5. Survival of Salmonella typhimurium and Staphylococcus aureus in Genoa salami of varying salt concentration.

Authors: S Messier; H J Smith; F Tittiger
Journal: Can J Vet Res Date: 1989-01 Impact factor: 1.310

Review 6. Lactic acid bacteria of meat and meat products.

Authors: A F Egan
Journal: Antonie Van Leeuwenhoek Date: 1983-09 Impact factor: 2.271

6 in total