Results 141 to 150 of about 87,639 (208)

Quality Assessment of Sremska, Nitrite-Free Dry Fermented Sausage Pasteurized with Mild Heat Treatment. [PDF]

Foods
Ducic M, Petrovic J, Vranesevic J, Vranic D, Baltic M, Torovic L.   +5 more
europepmc   +1 more source

Effect of the Dry-Cured Fermented Sausage "Salchichón" Processing with a Selected Lactobacillus sakei in Listeria monocytogenes and Microbial Population. [PDF]

Foods, 2021
Martín I, Rodríguez A, Sánchez-Montero L, Padilla P, Córdoba JJ.   +4 more
europepmc   +1 more source

Antifungal Efficacy of Clove Extract in Fermented Sausage Production: A Practical Approach for Microbial Control and Maintaining Quality Properties. [PDF]

Food Sci Anim Resour
Lee ES, Kim JH, Kim BM, Oh MH.
europepmc   +1 more source

Modifying the Quality of Pig Carcasses, Meat, and Dry Fermented Sausage from Black Slavonian Pigs by Selecting the Final Body Weight and Nutrition. [PDF]

Foods, 2022
Samac D, Senčić Đ, Antunović Z, Novoselec J, Prakatur I, Steiner Z, Klir Šalavardić Ž, Ronta M, Kovačić Đ.   +8 more
europepmc   +1 more source

Technological Parameters, Anti-Listeria Activity, Biogenic Amines Formation and Degradation Ability of L. plantarum Strains Isolated from Sheep-Fermented Sausage. [PDF]

Microorganisms, 2021
Mangia NP, Cottu M, Mura ME, Murgia MA, Blaiotta G.   +4 more
europepmc   +1 more source

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

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