Results 191 to 200 of about 84,334 (209)

Fermented sausages

1998
openaire   +1 more source

Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy

Meat Science, 2004
Francesco Villani, Gianluigi Mauriello
exaly  

Aflatoxins and ochratoxin A in dry-fermented sausages in Croatia, by LC-MS/MS

Food Additives and Contaminants: Part B Surveillance, 2020
Nina Kudumija, Tina Lesic, Jelka Pleadin   +2 more
exaly  

Characterisation of naturally fermented sausages produced in the North East of Italy

Meat Science, 2005
Patrizia Cattaneo, Giuseppe Comi, Kalliopi Rantsiou   +2 more
exaly  

Semidry Fermented Sausages

2004
openaire   +1 more source

Assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausages

Meat Science, 2007
Margarita Garriga, Teresa Aymerich, Begonya Marcos   +2 more
exaly  

Dry fermented sausage.

2004
openaire   +1 more source

A Review of the Development of Fermented Sausage

Hans Journal of Food and Nutrition Science, 2018
openaire   +1 more source

Tyramine and histamine risk assessment related to consumption of dry fermented sausages by the Spanish population

Food and Chemical Toxicology, 2017
Sara Bover-Cid, Oriol Comas-Basté, M L Latorre-Moratalla   +2 more
exaly  

Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages

Meat Science, 2002
Diana Ansorena, Iciar Astiasaran, J G Bloukas   +2 more
exaly