Microbiological safety of dry-cured fish from the raw material to the end of processing-Reference-Cited by-同舟云学术

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Microbiological safety of dry-cured fish from the raw material to the end of processing

Published:2024-04 Issue: Volume:415 Page:110641
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Indio Valentina,Savini Federica,Gardini Fausto,Barbieri Federica,Prandini Laura,Mekonnen Yitagele Terefe,Tomasello Federico,Giacometti Federica,Seguino Alessandro,Serraino Andrea,De Cesare Alessandra

Publisher

Elsevier BV

Reference53 articles.

1. Biogenic amine production by lactic acid bacteria: a review;Barbieri;Foods,2019

2. Other spoilage bacteria;Betts,2006

3. Origin and spoilage potential of the microbiota dominating genus Psychrobacter in sterile rehydrated salt-cured and dried salt-cured cod (Gadus morhua);Bjørkevoll;Int. J. Food Microbiol.,2003

4. Prevalence and characterization of high histamine-producing bacteria in Gulf of Mexico fish species;Bjornsdottir-Butler;J. Food Prot.,2015

5. Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages;Blaiotta;J. Appl. Microbiol.,2004

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Cured or fresh? Between fish maturation trends in restaurants and food safety: The case of dry-aged rainbow trout;Food Control;2024-11

2. Impact of fish dry-curing on the behaviour of Listeria monocytogenes during the production of ready to eat fishery products;LWT;2024-07

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