Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by Lysiane Fougy
Reducing Salt in Raw Pork Sausages Increases Spoilage and Correlates With Reduced Bacterial Diversity
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Related publications
Preventive Treatment of Drying Chamber With Uv Radiation and Ozonization for Protection Against Spoilage of Raw Smoked Sausages
Microbiological Spoilage and Contamination of Vacuum-Packaged Cooked Sausages
Journal of Food Protection
Microbiology
Food Science
Replacing Pork-Beef Raw Material in Homogenized Sausages With Mechanically Sectioned Poul Try Meat After High Pressure and Low Pressure Separation
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality
Industrial
Food Science
Manufacturing Engineering
The Effects of Sodium Tripolyphosphate on Preblended Pork Sausages
Detection of Salmonella Spp. And Diarrheagenic Escherichia Coli in Fresh Pork Sausages
Semina:Ciencias Agrarias
Agricultural
Biological Sciences
Conservation Tillage Increases Soil Bacterial Diversity in the Dryland of Northern China
Agronomy for Sustainable Development
Environmental Engineering
Agronomy
Crop Science
Inadequate Labeling of Pork Sausages Prepared in Corsica Causing a Trichinellosis Outbreak in France
Parasite
Insect Science
Veterinary
Animal Science
Parasitology
Biological Sciences
Zoology
Agricultural
Infectious Diseases
Correlations Regarding Microbial Contamination Level and Oxidative Spoilage in Frozen Beef, Pork, Poultry and Fish Meat
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Veterinary Medicine
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
