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Occurrence and growth of yeasts in processed meat products - implications for potential spoilage
Dennis Sandris Nielsen
, Tomas Jacobsen,
Lene Jespersen
, Anette Granly Koch,
Nils Arneborg
45
Citationer (Scopus)
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Alfabetisk
Landbrug og biologi
processed meat
93%
spoilage
74%
meat products
71%
yeasts
46%
bacon
26%
ham
22%
Candida zeylanoides
22%
salami
18%
Debaryomyces hansenii
17%
microorganisms
12%
Candida sake
10%
carbon dioxide
9%
meat
9%
spoilage yeast
9%
Meyerozyma guilliermondii
8%
smoking (food products)
8%
liver
7%
bacteria
7%
Candida
6%
sampling
6%
shelf life
5%
oxygen
4%
methodology
3%
temperature
2%
Medicin og biovidenskab
Meat Products
100%
Yeasts
56%
Growth
35%
Pork Meat
23%
Candida
18%
Atmosphere
13%
Meat
12%
Bacteria
7%
Pichia
7%
Carbon Dioxide
6%
Liver
6%
Smoking
4%
Temperature
4%
Oxygen
4%
Aptitude
3%