New Search

Item 548 of 857 (back to results)
Previous previous next Next
Elimination of Escherichia coli O157:H7 from Fermented Dry Sausages at an Organoleptically Acceptable Level of Microencapsulated Allyl Isothiocyanate
Applied and environmental microbiology

Current search:

Economics, Business and Industry: products and commodities > product quality > sensory properties > flavor
×
Research, Technology and Engineering: technology
×

Select any link to see items in a related category.

more general categories    information about this item
Animal Science and Animal Products 
Animal Science and Animal Products
 animal products (13065) 
 meat products (4725) 
 sausages (530) 
 salami (42)
Biological Sciences 
Biological Sciences
 biochemistry (102540) 
 bioactive properties (24739) 
 antimicrobial properties (2653) 
 antibacterial properties (1150)
 metabolism (18992) 
 energy metabolism (8289) 
 anaerobiosis (3597) 
 fermentation (3507)
 microbiology (27793) 
 microbial contamination (1537) 
 bacterial contamination (1135)
 microbial physiology (3804) 
 fermentation (3506)
 nutrition (23130) 
 human nutrition (4240) 
 food choices (1040) 
 food acceptability (263)
 physiology (77074) 
 metabolism (18984) 
 energy metabolism (8288) 
 anaerobiosis (3596) 
 fermentation (3506)
 microbial physiology (3801) 
 fermentation (3506)
Calendar Year 
Calendar Year
 Year (337475) 
 2006 (23836)
Economics, Business and Industry 
Economics, Business and Industry
 products and commodities (80757) 
 agricultural products (74894) 
 animal products (13060) 
 meat products (4721) 
 sausages (529) 
 salami (42)
 foods (19982) 
 fermented foods (2609)
 sausages (528) 
 salami (42)
 product quality (18080) 
 food quality (12184) 
 food contamination (2111)
 sensory properties (4680) 
 flavor (2002)
Food and Human Nutrition 
Food and Human Nutrition
 food science (22492) 
 food additives (1121) 
 food preservatives (366)
 food microbiology (2726) 
 starter cultures (851)
 food quality (12184) 
 food contamination (2111)
 food safety (3245) 
 food contamination (2106)
 foods (20022) 
 fermented foods (2609)
 sausages (530) 
 salami (42)
 human nutrition (4240) 
 food choices (1040) 
 food acceptability (263)
Natural Resources, Earth and Environmental Sciences 
Natural Resources, Earth and Environmental Sciences
 ecology (54081) 
 population ecology (15287) 
 population characteristics (15194) 
 population density (2537)
Physical and Chemical Sciences 
Physical and Chemical Sciences
 chemical substances (129118) 
 chemical compounds (78840) 
 organic compounds (57444) 
 esters (5843) 
 isothiocyanates (131) 
 allyl isothiocyanate (36)
 organic sulfur compounds (2156) 
 isothiocyanates (131) 
 allyl isothiocyanate (36)
 technical chemicals (15701) 
 additives (2065) 
 food additives (1116) 
 food preservatives (365)
 preservatives (502) 
 food preservatives (365)
Reference Types 
Reference Types
 Journal (337546)
Research, Technology and Engineering 
Research, Technology and Engineering
 technology (49139) 
 processing technology (28127) 
 fermentation (3507)
 encapsulation (552) 
 microencapsulation (238)
Taxa - Archaea, Cyanobacteria and Bacteria 
Taxa - Archaea, Cyanobacteria and Bacteria
 Eubacteria (19572) 
 Firmicutes (9350) 
 Bacillus/Clostridium group (7319) 
 Bacillus/Lactobacillus/Streptococcus group (6303) 
 Bacillus/Staphylococcus group (4150) 
 Staphylococcaceae (1300) 
 Staphylococcus (1293) 
 Staphylococcus carnosus (30)
 Lactobacillaceae (1656) 
 Pediococcus (156) 
 Pediococcus pentosaceus (55)
 Proteobacteria (11924) 
 gamma-Proteobacteria (8569) 
 Enterobacteriales (5170) 
 Enterobacteriaceae (5167) 
 Escherichia (3176) 
 Escherichia coli (3139) 
 enterovirulent Escherichia coli group (319) 
 Escherichia coli O157:H7 (185)
Abstract of Article  Will be presented in next release
Date Last Accessed  Accessed January 20, 2015
Title of Article  Elimination of Escherichia coli O157:H7 from Fermented Dry Sausages at an Organoleptically Acceptable Level of Microencapsulated Allyl Isothiocyanate
Author(s) of Article  Will be identified in next release
Citation  Applied and environmental microbiology 2006 v.72 no.5 pp. 3096-3102
Click to View  (Click to View)
Date of Publication  2006
Location of Article  http://pubag.nal.usda.gov/pubag/article.xhtml?id=684467
Name of Publication  Applied and environmental microbiology
Publishing Company  Will be identified in next release
Accession Number  226070