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Results: 1-9 |
Results: 9
Technological and microbiological evaluation of traditional processes as modified for the industrial manufacturing of dry fermented sausage in Greece
Authors: Metaxopoulos, J Samelis, J Papadelli, M
Citation: J. Metaxopoulos et al., Technological and microbiological evaluation of traditional processes as modified for the industrial manufacturing of dry fermented sausage in Greece, ITAL J FOOD, 13(1), 2001, pp. 3-18
Fate of Escherichia coli 0157 : H7, Salmonella Typhimurium DT 104, and Listeria monoctyogenes in fresh meat decontamination fluids at 4 and 10 degrees C
Authors: Samelis, J Sofos, JN Kendall, PA Smith, GC
Citation: J. Samelis et al., Fate of Escherichia coli 0157 : H7, Salmonella Typhimurium DT 104, and Listeria monoctyogenes in fresh meat decontamination fluids at 4 and 10 degrees C, J FOOD PROT, 64(7), 2001, pp. 950-957
Organic acids and their salts as dipping solutions to control Listeria monocytogenes inoculated following processing of sliced pork bologna stored at4 degrees C in vacuum packages
Authors: Samelis, J Sofos, JN Kain, ML Scanga, JA Belk, KE Smith, GC
Citation: J. Samelis et al., Organic acids and their salts as dipping solutions to control Listeria monocytogenes inoculated following processing of sliced pork bologna stored at4 degrees C in vacuum packages, J FOOD PROT, 64(11), 2001, pp. 1722-1729
Influence of the natural microbial flora on the acid tolerance response ofListeria monocytogenes in a model system of fresh meat decontamination fluids
Authors: Samelis, J Sofos, JN Kendall, PA Smith, GC
Citation: J. Samelis et al., Influence of the natural microbial flora on the acid tolerance response ofListeria monocytogenes in a model system of fresh meat decontamination fluids, APPL ENVIR, 67(6), 2001, pp. 2410-2420
The microbial association of Greek taverna sausage stored at 4 and 10 degrees C in air, vacuum or 100% carbon dioxide, and its spoilage potential
Authors: Samelis, J Georgiadou, KG
Citation: J. Samelis et Kg. Georgiadou, The microbial association of Greek taverna sausage stored at 4 and 10 degrees C in air, vacuum or 100% carbon dioxide, and its spoilage potential, J APPL MICR, 88(1), 2000, pp. 58-68
Selective effect of the product type and the packaging conditions on the species of lactic acid bacteria dominating the spoilage microbial association of cooked meats at 4 degrees C
Authors: Samelis, J Kakouri, A Rementzis, J
Citation: J. Samelis et al., Selective effect of the product type and the packaging conditions on the species of lactic acid bacteria dominating the spoilage microbial association of cooked meats at 4 degrees C, FOOD MICROB, 17(3), 2000, pp. 329-340
The spoilage microflora of cured, cooked turkey breasts prepared commercially with or without smoking
Authors: Samelis, J Kakouri, A Rementzis, J
Citation: J. Samelis et al., The spoilage microflora of cured, cooked turkey breasts prepared commercially with or without smoking, INT J F MIC, 56(2-3), 2000, pp. 133-143
Incidence and principal sources of Listeria spp. and Listeria monocytogenes contamination in processed meats and a meat processing plant
Authors: Samelis, J Metaxopoulos, J
Citation: J. Samelis et J. Metaxopoulos, Incidence and principal sources of Listeria spp. and Listeria monocytogenes contamination in processed meats and a meat processing plant, FOOD MICROB, 16(5), 1999, pp. 465-477
A novel modelling approach for predicting microbial growth in a raw cured meat product stored at 3 degrees C and at 12 degrees C in air (vol 43, pg 39, 1998)
Authors: Aggelis, G Samelis, J Metaxopoulos, J
Citation: G. Aggelis et al., A novel modelling approach for predicting microbial growth in a raw cured meat product stored at 3 degrees C and at 12 degrees C in air (vol 43, pg 39, 1998), INT J F MIC, 46(2), 1999, pp. 177-177
Risultati: 1-9 |