Effect of Different Pediococcus pentosaceus and Lactobacillus plantarum Strains on Quality Characteristics of Dry Fermented Sausage after Completion of Ripening Period. [PDF]
Food Sci Anim Resour, 2021 Seleshe S, Kang SN.
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Quality Assessment of Sremska, Nitrite-Free Dry Fermented Sausage Pasteurized with Mild Heat Treatment. [PDF]
FoodsDucic M +5 more
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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 +4 more
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Antifungal Efficacy of Clove Extract in Fermented Sausage Production: A Practical Approach for Microbial Control and Maintaining Quality Properties. [PDF]
Food Sci Anim ResourLee ES, Kim JH, Kim BM, Oh MH.
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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 +8 more
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Effects of individual and combined doses of added nitrite and nitrate on the quality of dry-fermented sausage. [PDF]
Anim BiosciKang SN, Yim D.
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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 +4 more
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Sardinian fermented sausage traditional production process: a preliminary survey in eight establishments. [PDF]
Ital J Food SafSiddi G +10 more
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Volatile Compounds of Sucuk, a Dry Fermented Sausage: The Effects of Ripening Rate, Autochthonous Starter Cultures and Fat Type. [PDF]
FoodsKaya M, Kaban G.
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Using Celery Powder in a Semi-Dry Fermented Sausage 'Heat-Treated Sucuk': Nitrosamine Formation, Lipid Oxidation, and Volatile Compounds. [PDF]
FoodsYılmaz Oral ZF, Kaya M, Kaban G.
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