Results 111 to 120 of about 3,605 (178)

Effects of individual and combined doses of added nitrite and nitrate on the quality of dry-fermented sausage. [PDF]

Anim Biosci
Kang SN, Yim D.
europepmc   +1 more source

Sardinian fermented sausage traditional production process: a preliminary survey in eight establishments. [PDF]

Ital J Food Saf
Siddi G, Piras F, Meloni MP, Spanu V, Carta N, Cuccu M, Spanu C, Di Salvo R, Piga C, De Santis EPL, Scarano C.   +10 more
europepmc   +1 more source

Volatile Compounds of Sucuk, a Dry Fermented Sausage: The Effects of Ripening Rate, Autochthonous Starter Cultures and Fat Type. [PDF]

Foods
Kaya M, Kaban G.
europepmc   +1 more source

Using Celery Powder in a Semi-Dry Fermented Sausage 'Heat-Treated Sucuk': Nitrosamine Formation, Lipid Oxidation, and Volatile Compounds. [PDF]

Foods
Yılmaz Oral ZF, Kaya M, Kaban G.
europepmc   +1 more source

Evaluating the Potential of Korean Mudflat-Derived <i>Penicillium nalgiovense</i> SJ02 as a Fungal Starter for Manufacturing Fermented Sausage. [PDF]

Food Sci Anim Resour
Lee S, Choe J, Kang M, Kang M, Kim S, Oh S.   +5 more
europepmc   +1 more source

Effects of vegetable powders as nitrite alternative in Italian dry fermented sausage. [PDF]

Ital J Food Saf, 2020
Pennisi L, Verrocchi E, Paludi D, Vergara A.   +3 more
europepmc   +1 more source

Genomic insights of Salmonella isolated from dry fermented sausage production chains in Spain and France. [PDF]

Sci Rep
Ferrer-Bustins N, Yvon C, Martín B, Leclerc V, Leblanc JC, Corominas L, Sabaté S, Tolosa-Muñoz E, Chacón-Villanueva C, Bover-Cid S, Cadel-Six S, Jofré A.   +11 more
europepmc   +1 more source

Incorporating bay leaf extract (Laurus nobilis L.) and determining the quality attributes of Turkish fermented sausage (sucuk). [PDF]

Food Sci Nutr
Benli H, Şahin P, Ağçam E.
europepmc   +1 more source

Technological and Safety Characterization of Coagulase-Negative Staphylococci Isolated from Sardinian Fermented Sausage Made by Ovine Meat. [PDF]

Foods
Mangia NP, Cottu M, Aponte M, Murgia MA, Mura ME, Blaiotta G.   +5 more
europepmc   +1 more source

Improvement of oxidative stability and textural properties of fermented sausage via addition of pistachio hull extract. [PDF]

Food Sci Nutr, 2020
Lashgari SS, Noorolahi Z, Sahari MA, Sahari MA, Ahmadi Gavlighi H.   +4 more
europepmc   +1 more source