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Traditional dry fermented sausages produced in small-scale processing units in Mediterranean countries and Slovakia. 1: Microbial ecosystems of processing environments
Názov Traditional dry fermented sausages produced in small-scale processing units in Mediterranean countries and Slovakia. 1: Microbial ecosystems of processing environments Autor Talon R. Spoluautori Lebert I. Lebert A. Leroy S. Garriga M. Aymerich T. Drosinos E.H. Zanardi E. Ianieri A. Fraqueza M. Patarata L. Lauková Andrea 1958 SAVFYHOZ - Ústav fyziológie hospodárskych zvierat SAV SCOPUS RID ORCID Zdroj.dok. Meat Science. Vol. 77, (2007), p. 570-579 Jazyk dok. eng - angličtina Krajina GB - Veľká Británia Druh dok. rozpis článkov z periodík (rbx) Ohlasy FERREIRA, V. - BARBOSA, J. - SILVA, J. - GIBBS, P. - HOGG, T. - TEIXEIRA, P. Microbiological profile of Salpicao de Vinhais and Chourica de Vinhais from raw materials to final products: Traditional dry sausages produced in the North of Portugal. In INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. ISSN 1466-8564, APR 2009, vol. 10, no. 2, p. 279-283. PANAGOU, Efstathios Z. - NYCHAS, George John È - SOFOS, John N. Types of traditional Greek foods and their safety. In Food Control. ISSN 09567135, 2013-01-01, 29, 1, pp. 32-41. MIGOWSKA-CALIK, Alicja - GOMÓŁKA-PAWLICKA, Małgorzata - URADZIŃSKI, Jan - LACHOWICZ, Tomasz. Microbiological quality of traditional raw smoked meat products | Jakośc mikrobiologiczna tradycyjnych wȩdzonek surowych. In Medycyna Weterynaryjna. ISSN 00258628, 2013-10-01, 69, 10, pp. 626-629. CHAITIEMWONG, N. - HAZELEGER, Wilma C. - BEUMER, Rijkelt R. - ZWIETERING, Marcel H. Quantification of transfer of Listeria monocytogenes between cooked ham and slicing machine surfaces. In Food Control. ISSN 09567135, 2014-01-01, 44, pp. 177-184. XAVIER, Ma De La Paz - DAUBER, Cecilia - MUSSIO, Paula - DELGADO, Enrique J. - MAQUIEIRA, Ana - SORIA, Alejandra T. - CURUCHET, Ana - MÁRQUEZ, Rosa - MÉNDEZ, Carlos - LÓPEZ, Tomás. Use of mild irradiation doses to control pathogenic bacteria on meat trimmings for production of patties aiming at provoking minimal changes in quality attributes. In Meat Science. ISSN 03091740, 2014-01-01, 98, 3, pp. 383-391. WANANGKARN, Amornrat - LIU, Dengcheng - SWETWIWATHANA, Adisorn - JINDAPRASERT, Aphacha - PHRAEPHAISARN, Chirapiphat - CHUMNQOEN, Wanwisa - TAN, Fajui. Lactic acid bacterial population dynamics during fermentation and storage of Thai fermented sausage according to restriction fragment length polymorphism analysis. In International Journal of Food Microbiology. ISSN 01681605, 2014-09-01, 186, pp. 61-67. ŠOJIĆ, Branislav V. - PETROVIĆ, Ljiljana S. - MANDIĆ, Anamarija I. - SEDEJ, Ivana J. - DŽINIĆ, Natalija R. - TOMOVIĆ, Vladimir M. - JOKANOVIĆ, Marija R. - TASIĆ, Tatjana A. - ŠKALJAĆ, Snežana B. - IKONIĆ, Predrag M. Lipid oxidative changes in tradititional dry fermented sausage Petrovská klobása during storage | Oksidativne promene na lipidima tradicionalne suve fermentisane kobasice Petrovská klobása tokom skladištenja. In Hemijska Industrija. ISSN 0367598X, 2014-04-14, 68, 1, pp. 27-34. NUNES, J. - SILVA, P. 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ISSN 0309-1740, FEB 2022, vol. 184. Dostupné na: https://doi.org/10.1016/j.meatsci.2021.108623. Kategória ADCA - Vedecké práce v zahraničných karentovaných časopisoch impaktovaných Kategória (od 2022) V3 - Vedecký výstup publikačnej činnosti z časopisu Typ výstupu článok Rok vykazovania 2007 Registrované v WOS Registrované v SCOPUS DOI 10.1016/j.meatsci.2007.05.006 
článok
rok CC IF IF Q (best) JCR Av Jour IF Perc SJR SJR Q (best) CiteScore A rok vydania rok metriky IF IF Q (best) SJR SJR Q (best) 2007 2006 1.840 Q1 1.150 Q1
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