Results 81 to 88 of about 472 (88)

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  

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  

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  

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  

Dual Role of Yeasts and Filamentous Fungi in Fermented Sausages

Foods
Rossana Sidari, Rosanna Tofalo
exaly