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Lange-Starke, Anett [Author] ; Fehlhaber, Karsten [Degree supervisor]; Fehlhaber, Karsten [Other]; Johne, Reimar [Other]

Wirkung von Starter- und Schutzkulturen sowie ihrer Metabolite auf die Infektiosität von murinem Norovirus S 99 und Influenzavirus H1N1 in kurzgereiften Rohwürsten

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https://d-nb.info/1239421540/34

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Leipzig: Universitätsbibliothek Leipzig, 2014
Pott, Susan [Author] ; Fehlhaber, Karsten [Degree supervisor]; Joachim, Anja [Other]

Seroprävalenz von Toxoplasma gondii bei deutschen Schlachtputen aus konventioneller Haltung sowie Untersuchungen zum Einfluss von Salz, pH-Wert und Rohwurstreifungsprozessen auf die Infektiosität von Toxoplasma-gondii-Gewebezysten

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Leipzig: Universitätsbibliothek Leipzig, 2013
Krickmeier, Janet [Author] ; Wätjen, Wim [Degree supervisor]; Schnäckel, Wolfram [Degree supervisor]; Dültgen, Peter [Degree supervisor]

Modellierung der Bedingungen beim Schneiden insbesondere in einer Wolfmaschine mit dem Ziel der Optimierung des Zerkleinerungsprozesses sowie der Erhöhung der Produktqualität

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Halle, Saale: Universitäts- und Landesbibliothek Sachsen-Anhalt, 2015
Xie, Jianhua [Editor]; Zhang, Yanjun [Editor]; Yu, Hansong [Editor]

Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing

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https://directory.doabooks.org/handle/20.500.12854/132362

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Basel: MDPI - Multidisciplinary Digital Publishing Institute, 2023
Janßen, Dorothee [Author] ; Vogel, Rudi F. [Degree supervisor]; Weiss, Jochen [Other]; Vogel, Rudi F. [Other]

Assertiveness of <i>Lactobacillus sakei</i> and <i>Lactobacillus curvatus</i> in raw sausage fermentations

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München: Universitätsbibliothek der TU München, 2019
Gutsche, Kerstin Amelie [Author] ; Vogel, Rudi F. [Degree supervisor]; Schieberle, Peter [Degree supervisor]; Schwab, Wilfried [Degree supervisor]

Production of volatile metabolites in model fermentations and in raw sausages by Lactobacillus sakei

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München: Universitätsbibliothek der TU München, 2012
Hilbig, Jonas [Author]; Hildebrandt, Lisa [Author]; Herrmann, Kurt [Author]; Weiss, Jochen [Author]; Löffler, Myriam [Author]

Influence of homopolysaccharide-producing lactic acid bacteria on the spreadability of raw fermented sausages (onion mettwurst)

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2020

Published in: Journal of food science ; 85(2020), 2, Seite 289-297
Hilbig, Jonas [Author]; Gisder, Julia [Author]; Löffler, Myriam [Author]; Herrmann, Kurt [Author]; Weiss, Jochen [Author]

Investigation of exopolysaccharide-producing strains in fat-reduced spreadable raw fermented sausage

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http://icomst-proceedings.helsinki.fi/papers/2018_04_04.pdf

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2018

Published in: International Congress of Meat Science and Technology (64. : 2018 : Melbourne): International Congress of Meat Science and Technology ; 2018
Velasco, Lina [Author]; Löffler, Myriam [Author]; Torres, Isabel [Author]; Weiss, Jochen [Author]

Influence of fermentation temperature on in situ heteropolysaccharide formation (Lactobacillus plantarum TMW 1.1478) and texture properties of raw sausages

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23 January 2021

Published in: Food Science & Nutrition ; 9(2021), 3, Seite 1312-1322
Hayrapetyan, A. A.; Manzhesov, V. I.

Development of boiled sausage technology using vegetable raw ingredients

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FSBEI HE Voronezh State University of Engineering Technologies, 2020

Published in: Proceedings of the Voronezh State University of Engineering Technologies
Kröckel, L.; Schillinger, U.; Franz, C. M. A. P.; Bantleon, A.; Ludwig, W.

Lactobacillus versmoldensis sp. nov., isolated from raw fermented sausage

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Microbiology Society, 2003

Published in: International Journal of Systematic and Evolutionary Microbiology
Berwal, Joginder Singh; Dincho, Dinchev

Molds as Protective Cultures for Raw Dry Sausages

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Elsevier BV, 1995

Published in: Journal of Food Protection
Singh, Berwal Joginder; Dincho, Dinchev

Molds as Protective Cultures for Raw Dry Sausages

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Elsevier BV, 1994

Published in: Journal of Food Protection
Smit, Laurentius A.; Hoogenboom, Laurentius A. P.; Berghmans, Marcel C. J.; Haagsma, Nel

Stability of sulphadimidine during raw fermented sausage preparation

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Springer Science and Business Media LLC, 1994

Published in: Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
WILEY, E. L.; REAGAN, J. O.; CARPENTER, J. A.; CAMPION, D. R.

CONNECTIVE TISSUE PROFILES OF VARIOUS RAW SAUSAGE MATERIALS

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Wiley, 1979

Published in: Journal of Food Science
Kuri, Victor; Madden, Robert H.; Collins, Martin A.

Hygienic Quality of Raw Pork and Chorizo (Raw Pork Sausage) on Retail Sale in Mexico City

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Elsevier BV, 1996

Published in: Journal of Food Protection
Alves, Susana P.; Fernandes, Maria J.; Fernandes, Maria H.; Bessa, Rui J.B.; Laranjo, Marta; A.-Santos, Ana Cristina; Elias, Miguel; Fraqueza, Maria J.

Quality and Acceptability of Dry Fermented Sausages Prepared with Low Value Pork Raw Material : Dry Fermented Sausages Quality and Acceptability : Dry Fermented Sausages Quality and Acceptability

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Hindawi Limited, 2017

Published in: Journal of Food Processing and Preservation
Giannini, Petra; Jermini, Marco; Leggeri, Lorenzo; Nüesch-Inderbinen, Magdalena; Stephan, Roger

Detection of Hepatitis E Virus RNA in Raw Cured Sausages and Raw Cured Sausages Containing Pig Liver at Retail Stores in Switzerland

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Elsevier BV, 2018

Published in: Journal of Food Protection
Tönz, Andrea; Freimüller Leischtfeld, Susette; Stevens, Marc J. A.; Glinski-Häfeli, Deborah; Ladner, Valentin; Gantenbein-Demarchi, Corinne; Miescher Schwenninger, Susanne

Growth Control of Listeria monocytogenes in Raw Sausage via Bacteriocin-Producing Leuconostoc carnosum DH25

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MDPI AG, 2024

Published in: Foods
Sobakar, Ye. М.; Kulyk, Ya. О.

Peculiarities of the classification of raw-smoked sausages during forensic commodity examination

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Kharkiv National University of Internal Affairs, 2024

Published in: Bulletin of Kharkiv National University of Internal Affairs

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