Sausages: Nutrition, Safety, Processing and Quality Improvement

[1] Technological Characterisation of Probiotic Lactic Acid Bacteria as Starter Cultures for Dry Fermented Sausages [J]. FOODS, 2020, 9 (05)

[2] Metabolism of Lactobacillus sakei Chr82 in the Presence of Different Amounts of Fermentable Sugars [J]. FOODS, 2020, 9 (06)

[3] Lactic Acid Bacteria: Variability Due to Different Pork Breeds, Breeding Systems and Fermented Sausage Production Technology [J]. FOODS, 2020, 9 (03)

[4] Coretti K., 1971, ROHWURSTREIFUNG FEHL, P183

[5] Fat Inclusion Level, NaCl Content and LAB Starter Cultures in the Manufacturing of Italian-Type Ostrich Salami: Weight Loss and Nutritional Traits [J]. FOODS, 2020, 9 (04)

[6] Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons [J]. FOODS, 2020, 9 (01)

[7] Frey W., 1983, SICHERE FLEISCHWAREN, P168

[8] JENSEN LB, 1940, Patent No. 2225783

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

[10] Lucke F.K., 1985, Microbiology of fermented foods, P41

[1] Technological Characterisation of Probiotic Lactic Acid Bacteria as Starter Cultures for Dry Fermented Sausages [J]. FOODS, 2020, 9 (05)

[2] Metabolism of Lactobacillus sakei Chr82 in the Presence of Different Amounts of Fermentable Sugars [J]. FOODS, 2020, 9 (06)

[3] Lactic Acid Bacteria: Variability Due to Different Pork Breeds, Breeding Systems and Fermented Sausage Production Technology [J]. FOODS, 2020, 9 (03)

[4] Coretti K., 1971, ROHWURSTREIFUNG FEHL, P183

[5] Fat Inclusion Level, NaCl Content and LAB Starter Cultures in the Manufacturing of Italian-Type Ostrich Salami: Weight Loss and Nutritional Traits [J]. FOODS, 2020, 9 (04)

[6] Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons [J]. FOODS, 2020, 9 (01)

[7] Frey W., 1983, SICHERE FLEISCHWAREN, P168

[8] JENSEN LB, 1940, Patent No. 2225783

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

[10] Lucke F.K., 1985, Microbiology of fermented foods, P41