Health and Safety Considerations of Fermented Sausages

Journal of Food Quality- United Kingdom

doi 10.1155/2017/9753894

Full Text

Abstract

Available in

Date

Authors

Publisher

Hindawi Limited

Related search

Environmental, Health, and Safety Considerations

1980English

Shotgun Metagenomics and Volatilome Profile of the Microbiota of Fermented Sausages

Applied and Environmental Microbiology
Applied MicrobiologyBiotechnologyEcologyFood Science
2017English

Evaluation of the Physicochemical Properties of Fermented Sausages With Staphylococcus Xylosus and Lactobacillus Sakei

Pakistan Journal of Nutrition
NutritionDieteticsPublic HealthFood ScienceEnvironmentalOccupational Health
2019English

Actin Proteolysis During Ripening of Dry Fermented Sausages at Different pH Values

Food Chemistry
MedicineAnalytical ChemistryFood Science
2017English

Influence of Reduced Sodium Chloride Content on the Fermentation and Quality of Dry Fermented Sausages

Tehnologija mesa
2013English

Evaluation of Linseed Oil Oleogels to Partially Replace Pork Backfat in Fermented Sausages

Journal of the Science of Food and Agriculture
NutritionDieteticsCrop ScienceFood ScienceBiotechnologyAgronomy
2019English

Methods for the Evaluation of Antibiotic Resistance in Lactobacillus Isolated From Fermented Sausages

Ciencia Rural
Animal ScienceZoologyAgronomyVeterinaryCrop Science
2017English

Rapid Quantitative Detection of Lactobacillus Sakei in Meat and Fermented Sausages by Real-Time PCR

Applied and Environmental Microbiology
Applied MicrobiologyBiotechnologyEcologyFood Science
2006English

Evaluation of Technological Properties and Oxidative Stability of Organic Dry Fermented Probiotic Sausages During Long-Term Storage

Bulletin of the Veterinary Institute in Pulawy
2012English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2026 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy