Microbiological and Sensory Characteristics of Mould-Ripened Salami under Different Packaging Conditions

by Romina Soledad Canel, Sofìa Guerrissi, Mariana Sanchez, Gabriela Mónaco, Federico Laich, Jorge Ricardo Wagner, Viviana Renaud, Vanesa Ludemann
Published 2019-01-01

In vitro comparison of probiotic properties of lactic acid bacteria isolated from Harbin dry sausages and selected probiotics

by Qi Han, Baohua Kong, Qian Chen, Fangda Sun, Huan Zhang
Published 2017-05-01

Behaviour of <i>Listeria monocytogenes</i> and Natural Microflora during the Manufacture of Riojano Chorizo (Spanish Dry Cured Sausage)

by Elena Gonzalez-Fandos, Maria Vazquez de Castro, Alba Martinez-Laorden
Published 2021-09-01

Volatile compounds analysis of Dacia sausage, a traditional Romanian dry cured sausage

by Ana Maria SIMION CIUCIU, Inmacullada FRANCO, Javier CARBALLO, Petru ALEXE
Published 2014-12-01

Frequency of contamination Listeria monocytogenes of raw dried cured vacuum packed sausages

by Hristo Daskalov, Fejzulla Fejzullah, Alexandra Daskalova
Published 2014-03-01

Development of volatiles and odor-active compounds in Chinese dry sausage at different stages of process and storage

by Huimin Zhou, Bing Zhao, Shunliang Zhang, Qianrong Wu, Ning Zhu, Su Li, Xiaoqian Pan, Shouwei Wang, Xiaoling Qiao
Published 2021-05-01

The presence of undesirable mould species on the surface of dry sausages

by Vesković-Moračanin Slavica M., Karan Dragica D., Milićević Dragan R., Stjepanović Aleksandra B.
Published 2008-01-01

Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content

by Bing Zhao, Huimin Zhou, Shunliang Zhang, Xiaoqian Pan, Su Li, Ning Zhu, Qianrong Wu, Shouwei Wang, Xiaoling Qiao, Wenhua Chen
Published 2020-12-01

Oxidative stability of blesbok, springbok and fallow deer droëwors with added rooibos extract

by Maxine Jones, Louwrens C. Hoffman, Magdalena Muller
Published 2015-11-01

Effects of Sake lees (Sake-kasu) supplementation on the quality characteristics of fermented dry sausages

by Nana Mikami, Yoshiro Tsukada, Samanthi Wathsala Pelpolage, Kyu-Ho Han, Michihiro Fukushima, Kenichiro Shimada
Published 2020-02-01

Composite Gel Fabricated with Konjac Glucomannan and Carrageenan Could Be Used as a Cube Fat Substitute to Partially Replace Pork Fat in Harbin Dry Sausages

by Jiaxin Chen, Jinhai Zhao, Xin Li, Qian Liu, Baohua Kong
Published 2021-06-01

Examinations of certain chemical characteristics of fermented dry sausage quality parameters

by Vukašinović Marija V., Kurćubić Vladimir S., Kaljević Vesna M., Mašković Pavle Z., Petrović Milun D.
Published 2012-01-01

Survival of Listeria monocytogenes in low acid italian sausage produced under brazilian conditions Sobrevivência de Listeria monocytogenes em salame tipo italiano de baixa acidez,...

by Roberto Degenhardt, Ernani S Sant'Anna
Published 2007-06-01

Chacinero’s lung – hypersensitivity pneumonitis due to dry sausage dust

by Ferran Morell, Maria-Jesus Cruz, Francisco Pedro Gómez, Francisco Rodriguez-Jerez, Antoni Xaubet, Xavier Muñoz
Published 2011-07-01

HISTAMINA E TIRAMINA EM EMBUTIDOS CÁRNEOS

by Peña, Carlos Vladimiro Málaga
Published 2007