Technological and Safety Characterization of Coagulase-Negative Staphylococci Isolated from Sardinian Fermented Sausage Made by Ovine Meat. [PDF]
FoodsMangia NP +5 more
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Improvement of oxidative stability and textural properties of fermented sausage via addition of pistachio hull extract. [PDF]
Food Sci Nutr, 2020 Lashgari SS +4 more
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Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage. [PDF]
Microorganisms, 2020 Dias I +9 more
europepmc +1 more source
Influence of Meat Spoilage Microbiota Initial Load on the Growth and Survival of Three Pathogens on a Naturally Fermented Sausage. [PDF]
Foods, 2020 Patarata L +3 more
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Technological properties of autochthonous Lactobacillus plantarum strains isolated from sucuk (Turkish dry-fermented sausage). [PDF]
Braz J Microbiol, 2020 Kamiloğlu A, Kaban G, Kaya M.
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Nisin Z Production by Wild Strains of Lactococcus lactis Isolated from Brazilian (Italian Type) Fermented Sausage. [PDF]
Int J Microbiol, 2020 Saraiva MAF +6 more
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Allergy to dry fermented sausage.
Journal of investigational allergology & clinical immunology, 2009 I, Bobolea +4 more
openaire +1 more source
Occurrence and traceability of Salmonella spp. in five Sardinian fermented sausage facilities. [PDF]
Ital J Food Saf, 2019 Piras F +5 more
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Effects of beta-glucan addition on the physicochemical and microbiological characteristics of fermented sausage. [PDF]
J Food Sci Technol, 2019 Yuca B +5 more
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Non-thermal inactivation of Listeria spp. in a typical dry-fermented sausage: "Bergamasco" salami. [PDF]
Ital J Food Saf, 2019 Tirloni E +6 more
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