Emeline Robieu
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Microbial Ecology of French Dry Fermented Sausages and Mycotoxin Risk Evaluation During Storage Open
Dry fermented sausages are produced worldwide by well-controlled fermentation processes involving complex microbiota including many bacterial and fungal species with key technological roles. However, to date, fungal diversity on sausage ca…
Spoilage of fresh turkey and pork sausages: Influence of potassium lactate and modified atmosphere packaging Open
Fresh poultry and pork meat products represent highly perishable products which are susceptible to spoil within a few days after production. Lactate addition and modified atmosphere packaging are common preservation strategies used to over…