Results 201 to 210 of about 6,168 (217)

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  

Improvement of the food safety of low acid fermented sausages by enterocins A and B and high pressure

Food Control, 2009
Anna Jofre, TERESA Aymerich, Margarita Garriga   +2 more
exaly  

Semidry Fermented Sausages

2004
openaire   +1 more source

Effect of carrageenan level and packaging during ripening on processing and quality characteristics of low-fat fermented sausages produced with olive oil

Meat Science, 2008
J G Bloukas
exaly  

Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures

Meat Science, 2007
M-Concepción Aristoy, Silvana Cavella, Rossella Di Monaco   +2 more
exaly  

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

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

Fermented poultry sausages

2015
Arnaud, Elodie, Santchurn, Sunita Jeewantee, Collignan, Antoine   +2 more
openaire   +1 more source

A Review of the Development of Fermented Sausage

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

Active packaging containing nisin and high pressure processing as post-processing listericidal treatments for convenience fermented sausages

Food Control, 2013
BEGONYA Marcos, TERESA Aymerich, Margarita Garriga   +2 more
exaly  

Differentiation of Staphylococci from Iberian dry fermented sausages by protein fingerprinting

Food Microbiology, 2008
Maria JOSÉ Benito, Manuel Joaquin Serradilla, Alberto Martin   +2 more
exaly