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Cooked meat products made of coarsely ground pork: the main bacterial strains of bacterial flora, their heat resistance and effect on spoilage

机译：煮熟的肉制品由粗地猪肉制成：细菌菌群的主要细菌菌株，它们的耐热性和对腐败的影响

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Esko Petäjä; Eero Puolanne;
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年度 1993
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1. The effect of glucose on the keepability - The effect of bacterial counts of cooked meat products made from coarsely ground pork [German] [J] . Petaja E, Puolanne E Fleischwirtschaft . 2003,第1期

机译：葡萄糖对保存性的影响-粗磨猪肉制成的熟肉制品的细菌计数影响[德国]
2. Characterization of the bacterial spoilage flora in marinated pork products. [J] . Schirmer B. C., Heir E., Langsrud S. Journal of applied microbiology . 2009,第6期

机译：腌制猪肉制品中细菌腐败菌群的特征。
3. Inhibitory effect of organic acid salts on spoilage flora in culture medium and cured cooked meat products under commercial manufacturing conditions [J] . Eleftherios H. Drosinos, Marios Mataragas, Aikaterini Kampani, Meat Science . 2006,第1期

机译：商业生产条件下有机酸盐对培养基和腌制熟肉制品中腐败菌的抑制作用
4. Development of an Active Film Containing Mustard Extracts to Inhibit Pathogenic and Spoilage Bacteria in Cooked-Cured Meat Products [C] . Marta Lara-Lledó, Amin Olaimat, Richard A. Holley IAPRI Conference on Packaging . 2012

机译：含有芥菜提取物的活性膜的开发，以抑制烹饪肉类产品中的致病和腐败细菌
5. Development of porcine-specific monoclonal antibodies and their application in the detection of pork in cooked meat products. [D] . Chen, Fur-Chi. 1998

机译：猪特异性单克隆抗体的开发及其在熟肉制品中猪肉检测中的应用。
6. Punica granatum and Citrus spp. Extract Mix Affects Spoilage Microorganisms Growth Rate in Vacuum-Packaged Cooked Sausages Made from Pork Meat Emmer Wheat (Triticum dicoccum Schübler) Almond (Prunus dulcis Mill.) and Hazelnut (Corylus avellana L.) [O] . David Ranucci, Rossana Roila, Egon Andoni, 2019

机译：石榴和柑橘属。提取物混合物影响由猪肉Emmer小麦（Triticum dicoccumSchübler）杏仁（Prunus dulcis Mill。）和榛子（Corylus avellana L.）制成的真空包装熟香肠中腐败微生物的生长速率。
7. Characterization of the bacterial spoilage flora in marinated pork products [O] . B.C. Schirmer, E. Heir, S. Langsrud 2009

机译：腌制猪肉产品中细菌腐败菌群的特征

Cooked meat products made of coarsely ground pork: the main bacterial strains of bacterial flora, their heat resistance and effect on spoilage

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