plant sausage Impossible Sausage
Selected indexed studies
- Salmonella spp. on pork at cutting plants and at the retail level and the influence of particular risk factors. (Int J Food Microbiol, 1998) [PMID:9851600]
- Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages. (J Appl Microbiol, 2004) [PMID:15239693]
- Price-, taste-, and convenience-competitive plant-based meat analogues would not currently replace the majority of meat consumption: A narrative review. (Appetite, 2026) [PMID:40962121]
_Worker-drafted node — pending editorial review._
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Sources
- Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages. (2004) pubmed
- Salmonella spp. on pork at cutting plants and at the retail level and the influence of particular risk factors. (1998) pubmed
- Price-, taste-, and convenience-competitive plant-based meat analogues would not currently replace the majority of meat consumption: A narrative review. (2026) pubmed