Sausages: Nutrition, Safety, Processing and Quality Improvement

被引：35

作者：

Carballo, Javier ^{[1
,2
]}

机构：

[1] Univ Vigo, Fac Sci, Food Technol Area, Orense 32004, Spain

[2] Univ Vigo, CITACA, Agri Food Res & Transfer Cluster, Campus Auga, Orense 32004, Spain

来源：

FOODS | 2021年 / 10卷 / 04期

关键词：

D O I：

10.3390/foods10040890

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页数：9

共 19 条

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FOODS, 2020, 9 (05)

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[4]

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[5] Fat Inclusion Level, NaCl Content and LAB Starter Cultures in the Manufacturing of Italian-Type Ostrich Salami: Weight Loss and Nutritional Traits [J].

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FOODS, 2020, 9 (04)

[6] Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons [J].

Fraqueza, Maria Joao ;

Laranjo, Marta ;

Alves, Susana ;

Fernandes, Maria Helena ;

Agulheiro-Santos, Ana Cristina ;

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FOODS, 2020, 9 (01)

[7]

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[8]

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[9]

Jessen B., 1995, Fermented Meats, P130, DOI [10.1007/978-1-4615-2163-1_6, DOI 10.1007/978-1-4615-2163-1_6]

[10]

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