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Publications by Lars Axelsson
Health and Safety Considerations of Fermented Sausages
Journal of Food Quality
Quality
Reliability
Safety
Risk
Food Science
High-Level, Inducible Gene Expression in Lactobacillus Sakei and Lactobacillus Plantarum Using Versatile Expression Vectors
Microbiology
Microbiology
Related publications
Environmental, Health, and Safety Considerations
Shotgun Metagenomics and Volatilome Profile of the Microbiota of Fermented Sausages
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Actin Proteolysis During Ripening of Dry Fermented Sausages at Different pH Values
Food Chemistry
Medicine
Analytical Chemistry
Food Science
Evaluation of the Physicochemical Properties of Fermented Sausages With Staphylococcus Xylosus and Lactobacillus Sakei
Pakistan Journal of Nutrition
Nutrition
Dietetics
Public Health
Food Science
Environmental
Occupational Health
Methods for the Evaluation of Antibiotic Resistance in Lactobacillus Isolated From Fermented Sausages
Ciencia Rural
Animal Science
Zoology
Agronomy
Veterinary
Crop Science
Influence of Reduced Sodium Chloride Content on the Fermentation and Quality of Dry Fermented Sausages
Tehnologija mesa
Rapid Quantitative Detection of Lactobacillus Sakei in Meat and Fermented Sausages by Real-Time PCR
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Evaluation of Linseed Oil Oleogels to Partially Replace Pork Backfat in Fermented Sausages
Journal of the Science of Food and Agriculture
Nutrition
Dietetics
Crop Science
Food Science
Biotechnology
Agronomy
Evaluation of Technological Properties and Oxidative Stability of Organic Dry Fermented Probiotic Sausages During Long-Term Storage
Bulletin of the Veterinary Institute in Pulawy
