Stoichiometry of dry sausage fermentation
New developments in the study of the microbiota of naturally fermented sausages as determined by molecular methods: A review
Spreadable raw fermented sausage
Effect of the ripening time under vacuum and packaging film permeability on processing and quality characteristics of low-fat fermented sausages
Bioactive peptides and free amino acids profiles in different types of European dry-fermented sausages
The fate and pasteurization-based inactivation of Escherichia coli O157, Salmonella Typhimurium and Listeria monocytogenes in dry, fermented sausages
Salt reduction in dry fermented sausages
