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THE EFFECT OF SOME GRAM-NEGATIVE BACTERIA ON THE RIPENING AND QUALITY OF DRY SAUSAGE.PETAJA E.1977; J. SCI. AGRIC. SOC. FINL.; FINL.; DA. 1977; VOL. 49; NO 2; PP. 107-166; ABS. FINIS; BIBL. 3 P.Serial Issue

UNTERSUCHUNGEN UEBER DIE VERWENDUNGSMOEGLICHKEITEN VON STARTERKULTUREN BEI BRUEHWURST. = ETUDE DES POSSIBILITES D'EMPLOI DE CULTURES DE LEVAINS POUR LES SAUCISSES A ECHAUDERPETAJA E.1977; FLEISCH WIRTSCH.; DTSCH.; DA. 1977; VOL. 57; NO 1; PP. 109-112; ABS. ANGL. FR.; BIBL. 2 REF.Article

Screening of commercial meat starter cultures at low pH and in the presence of bile salts for potential probiotic useERKKILÄ, S; PETÄJÄ, E.Meat science. 2000, Vol 55, Num 3, pp 297-300, issn 0309-1740Article

Biogenic amines in cold-smoked fish fermented with lactic acid bacteriaPETÄJÄ, E; EEROLA, S; PETÄJÄ, P et al.European food research & technology (Print). 2000, Vol 210, Num 4, pp 280-285, issn 1438-2377Article

Reduction of radioactive caesium in meat and fish by soakingPETÄJÄ, E; RANTAVAARA, A; PAAKKOLA, O et al.Journal of environmental radioactivity. 1992, Vol 16, Num 3, pp 273-285, issn 0265-931XArticle

Flavour profiles of dry sausages fermented by selected novel meat starter culturesERKKILÄ, S; PETÄJÄ, E; EEROLA, S et al.Meat science. 2001, Vol 58, Num 2, pp 111-116, issn 0309-1740Article

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