Results 201 to 209 of about 84,334 (209)

The fate and pasteurization-based inactivation of Escherichia coli O157, Salmonella Typhimurium and Listeria monocytogenes in dry, fermented sausages

Food Control, 2016
Bojan Blagojevic, Sava Bunčić
exaly  

Presence of Listeria monocytogenes in Mediterranean-Style Dry Fermented Sausages

Foods, 2015
Domenico Meloni
exaly  

Stoichiometry of dry sausage fermentation

Antonie van Leeuwenhoek, 1982
openaire   +1 more source

Effect of the ripening time under vacuum and packaging film permeability on processing and quality characteristics of low-fat fermented sausages

Meat Science, 2009
Eugenios Katsanidis, J G Bloukas, J G Bloukas   +2 more
exaly  

Fermented poultry sausages

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

Spreadable raw fermented sausage

2006
openaire   +2 more sources

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
Francesco Villani, M-C Aristoy, Fidel Toldrá   +2 more
exaly  

Amorphous cellulose gel as a fat substitute in fermented sausages

Meat Science, 2012
Bibiana Alves dos Santos, Roger Wagner, Paulo Cezar Bastianello Campagnol   +2 more
exaly  

Effect of nitrate and nitrite curing salts on microbial changes and sensory quality of non-fermented sausages

International Journal of Food Microbiology, 1998
Yolanda Sanz, Fidel Toldrá
exaly