bratwurst
Selected indexed studies
- Inhibition of Listeria monocytogenes by sodium diacetate and sodium lactate on wieners and cooked bratwurst. (J Food Prot, 2002) [PMID:11808782]
- Mathematical approaches to estimating lag-phase duration and growth rate for predicting growth of Salmonella serovars, escherichia coli O157:H7, and Staphylococcus aureus in raw beef, bratwurst, and poultry. (J Food Prot, 2009) [PMID:19610329]
- Benzo(a)pyrene contents of meat products. (Z Lebensm Unters Forsch, 1979) [PMID:575459]
_Worker-drafted node — pending editorial review._
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- Inhibition of Listeria monocytogenes by sodium diacetate and sodium lactate on wieners and cooked bratwurst. (2002) pubmed
- Mathematical approaches to estimating lag-phase duration and growth rate for predicting growth of Salmonella serovars, escherichia coli O157:H7, and Staphylococcus aureus in raw beef, bratwurst, and poultry. (2009) pubmed
- Benzo(a)pyrene contents of meat products. (1979) pubmed
- Simultaneous assessment of various quality attributes and shelf life of packaged bratwurst using hyperspectral imaging. (2018) pubmed
- Fate of Listeria monocytogenes in processed meat products during refrigerated storage. (1989) pubmed
- Antibacterial activity of hen egg white lysozyme against Listeria monocytogenes Scott A in foods. (1989) pubmed
- A comprehensive study of hepatitis E virus infection in pigs entering a slaughterhouse in Slovenia. (2017) pubmed
- Hybrid Sausages: Modelling the Effect of Partial Meat Replacement with Broccoli, Upcycled Brewer's Spent Grain and Insect Flours. (2022) pubmed
- Differences between spent hens of different genotype in performance, meat yield and suitability of the meat for sausage production. (2015) pubmed
- Predicting behavior of Staphylococcus aureus, salmonella serovars, and Escherichia coli O157: H7 in pork products during single and repeated temperature abuse periods. (2009) pubmed