Verhalten eines vancomycinresistenten E. faecium-Stammes in Rohwurst: Vergleichende Untersuchungen zur Überlebensfähigkeit in Salami und frischer Mettwurst = Behavior of a vencomycin resistant E. faecium strain in salami type sausage: Investigation on survival of E. faecium in dry and fresh salamiDELEG, Enkhmaa; PETERS, Jan; HÖPKE, Ulrich et al.Fleischwirtschaft (Frankfurt). 2005, Vol 85, Num 3, pp 117-118, issn 0015-363X, 2 p.Article

Chemical and microbiological parameters and sensory attributes of a typical Sicilian salami ripened in different conditionsMORETTI, Vittorio Maria; MADONIA, Giuseppe; DIAFERIA, Carlo et al.Meat science. 2004, Vol 66, Num 4, pp 845-854, issn 0309-1740, 10 p.Article

Andamento microbiologico nella produzione di salami Italiani, tipo Felino, Milano e Ungherese = Microbiological evolution in italian Felino, Milan and Hungarian-style salamiDELLAPINA, G; BLANCO, D; PANCINI, E et al.Industria Conserve. 1994, Vol 69, Num 2, pp 85-90, issn 0019-7483Article

Fate of Listeria monocytogenes in tissues of experimentally infected cattle and in hard salami = Devenir de Listeria monocytogenes dans les tissus de bovin contaminé expérimentalement et dans le salamiJOHNSON, J. L; DOYLE, M. P; CASSENS, R. G et al.Applied and environmental microbiology (Print). 1988, Vol 54, Num 2, pp 497-501, issn 0099-2240Article

Batteri lattici negli insaccati stagionati = Lactic acid bacteria in dry salamiCANTONI, C; BUTTURINI, A; MAGARIO, G et al.Industrie alimentari (Pinerolo). 1994, Vol 33, Num 325, pp 377-379, issn 0019-901XArticle

Production of salami from beef, horse, mutton, blesbok (Damaliscus dorcas phillipsi) and springbok (Antidorcas marsupialis) with bacteriocinogenic strains of Lactobacillus plantarum and Lactobacillus curvatusTODOROV, S. D; KOEP, K. S. C; VAN REENEN, C. A et al.Meat science. 2007, Vol 77, Num 3, pp 405-412, issn 0309-1740, 8 p.Article

Microbial succession during ripening of Naples-type salami, a southern Italian fermented sausageCOPPOLA, S; MAURIELLO, G; APONTE, M et al.Meat science. 2000, Vol 56, Num 4, pp 321-329, issn 0309-1740Article

Handwerklich und industriell hergestellte italienische Salami. Physiologische Charakterisierung und Entwicklung von Laktobazillen = Italian salami made on a small and on an industrial scale-physiological characterization and growth of LactobacilliCOMI, G; MANZANO, M; CITTERIO, B et al.Fleischwirtschaft (Frankfurt). 1993, Vol 73, Num 11, pp 1312-1318, issn 0015-363X, 5 p.Article

Rapid determination of total fats and fat-soluble vitamins in Parmigiano cheese and salami by SFEPERRETTI, Giuseppe; MARCONI, Ombretta; MONTANARI, Luigi et al.Lebensmittel - Wissenschaft + Technologie. 2004, Vol 37, Num 1, pp 87-92, issn 0023-6438, 6 p.Article

Influenza di alcune tecniche di preparazione sulle caratteristiche microbiologiche e organolettiche di salami a basso contenuto di sale e di grasso = Influence of some manufacturing techniques on microbial and sensory characteristics of salami with low fat and salt contentBALDINI, P; DIAFERIA, C; MANGANELLI, E et al.Industria Conserve. 1993, Vol 68, Num 3, pp 243-248, issn 0019-7483Article

Tipizzazione di lattobacilli negli insaccati stagionati = Lactobacillus of italian salamiCANTONI, C; BERSANI, C; LUDRINI, R et al.Industrie alimentari (Pinerolo). 1992, Vol 31, Num 310, pp 1160-1163, issn 0019-901XArticle

Combined effect of water activity, pH and additives on growth of Staphylococcus aureus in model salami systems = Effet combiné de l'activité de l'eau, du pH et des additifs sur la croissance de Staphylococcus aureus sur systèmes modèles de salamiMARTINEZ, E. J; BONINO, N; ALZAMORA, S. M et al.Food microbiology. 1986, Vol 3, Num 4, pp 321-329, issn 0740-0020Article

Impiego di procedimenti computerizzati nelle fasi di salagione e di stagionatura di prodotti di carne = Use of computerized procedures in meat-product salting and ripeningBALDINI, P; BELLATTI, M.Industria Conserve. 1994, Vol 69, Num 2, pp 106-114, issn 0019-7483Article

Behaviour of Listeria monocytogenes during the maturation of naturally and artificially contaminated salami : effect of lactic-acid bacteria starter culturesCAMPANINI, M; PEDRAZZONI, I; BARBUTI, S et al.International journal of food microbiology. 1993, Vol 20, Num 3, pp 169-175, issn 0168-1605Article

Il salame Napoli prodotto in Mugnano del Cardinale (AV): affumicamento tradizionale e in impianto di affumicazione = Naples-type salami produced in the mugnano del cardinale area: traditional smoking and smoking in a smoking plantDIAFERIA, C.Industria Conserve. 1993, Vol 68, Num 3, pp 249-251, issn 0019-7483Article

Influence of information on origin and technology on the consumer response : The case of soppressata salamiIACCARINO, T; DI MONACO, R; MINCIONE, A et al.Food quality and preference. 2006, Vol 17, Num 1-2, pp 76-84, issn 0950-3293, 9 p.Conference Paper

STEC in konventionell und ökologisch hergestellten Salamiprodukten = Shigatoxin producing Escherichia coli (STEC) in conventionally and organically produced salami productsPICHNER, Rohtraud; HECHELMANN, Hansgeorg; STEINRÜCK, Hartmut et al.Fleischwirtschaft (Frankfurt). 2006, Vol 86, Num 10, pp 112-114, issn 0015-363X, 3 p.Article

Survival of Listeria monocytogenes in uncooked Italian dry sausage (salami)GIANFRANCESCHI, M; GATTUSO, A; FIORE, A et al.Journal of food protection. 2006, Vol 69, Num 7, pp 1533-1538, issn 0362-028X, 6 p.Article

L'use dei raggi ultravioletti per il controllo dell'ammuffimento dei salumi = UV ray utilization for the control of moulding in salamiPAPA, F; ZAMBONELLI, C; GRAZIA, L et al.Industrie alimentari (Pinerolo). 1995, Vol 34, Num 333, pp 17-19, issn 0019-901XArticle

Oxygen transmission rate of packaging films and light exposure effects on the color stability of vacuum-packaged dry salami = Effets de l'exposition à la lumière et de la vitesse de transmission de l'oxygène à travers les films d'emballage sur la stabilité de la couleur du salami sec emballé sous videYEN, J. R; BROWN, R. B; DICK, R. L et al.Journal of food science. 1988, Vol 53, Num 4, pp 1043-1046, issn 0022-1147Article

DYNAMICS AND CHARACTERIZATION OF A YEAST POPULATION FROM AN ITALIAN FERMENTED SAUSAGEGIANNI, C; LOPEZ, C; MEDINA, L. M et al.Italian journal of food science. 2008, Vol 20, Num 2, pp 239-244, issn 1120-1770, 6 p.Article

Transfer of Listeria monocytogenes during mechanical slicing of Turkey Breast, Bologna, and SalamiVORST, Keith L; TODD, Ewen C. D; RYSER, Elliot T et al.Journal of food protection. 2006, Vol 69, Num 3, pp 619-626, issn 0362-028X, 8 p.Article

Survival and growth of Escherichia coli O157:H7 in roast beef and salami after exposure to an alkaline cleanerSHARMA, Manan; RICHARDS, Glenner M; BEUCHAT, Larry R et al.Journal of food protection. 2004, Vol 67, Num 10, pp 2107-2116, issn 0362-028X, 10 p.Article

Storia, caratteristiche e tecnologia di produzione del ciauscolo = Ciauscolo salami: history, traits, and technologyREA, S; PACIFICI, L; STOCCHI, R et al.Industrie alimentari (Pinerolo). 2003, Vol 42, Num 424, pp 371-377, issn 0019-901X, 7 p.Article

streichfähige Rohwurst: Einfluss von aufgeschlossenen kollagenen Proteinen = Spreadable fermented sausages (salami-types). Influence of proteins of collageneous originWEBER, H; FISCHER, R; MARGGRANDER, K et al.Fleischwirtschaft (Frankfurt). 1994, Vol 74, Num 8, pp 824-827, issn 0015-363X, 846 [3 p.]Article