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[11]
Sensory characterisation and consumer acceptability of potassium chloride and sunflower oil addition in small-caliber non-acid fermented sausages with a reduced content of sodium chloride and fat[J] . Héctor Mora-Gallego,Maria Dolors Guàrdia,Xavier Serra,Pere Gou,Jacint Arnau.Meat Science . 2016
[12]
Technological properties and bacteriocins production by Lactobacillus curvatus 54M16 and its use as starter culture for fermented sausage manufacture[J] . Annalisa Casaburi,Veronica Di Martino,Pasquale Ferranti,Luca Picariello,Francesco Villani.Food Control . 2016
[13]
Potential of bacteriocin-producing lactic acid bacteria for safety improvements of traditional Thai fermented meat and human health[J] . Adisorn Swetwiwathana,Wonnop Visessanguan.Meat Science . 2015
[14]
Red meat consumption and healthy ageing: a review[J] . Matina Kouvari,Stefanos Tyrovolas,Demosthenes B. Panagiotakos.Maturitas . 2015
[15]
A peptidomic approach to study the contribution of added casein proteins to the peptide profile in Spanish dry-fermented sausages[J] . Leticia Mora,Elizabeth Escudero,M-Concepción Aristoy,Fidel Toldrá.International Journal of Food Microbiology . 2015
[16]
Properties of bologna-type sausages with pork back-fat replaced with pork skin and amorphous cellulose[J] . Miriam de Oliveira Faria,Tayssa Martins Cipriano,Adriano Gomes da Cruz,Bibiana Alves dos Santos,Marise Aparecida Rodrigues Pollonio,Paulo Cezar Bastianello Campagnol.Meat Science . 2015
[17]
Production of Biogenic Amines by Lactic Acid Bacteria Isolated from Uzicka Sausages[J] . Slavica Veskovic Moracanin,Srdjan Stefanovic,Tatjana Radicevic,Branka Borovic,Dragutin Djukic.Procedia Food Science . 2015
[18]
Phenotypic and genotypic characterization of peptidoglycan hydrolases of Lactobacillus sakei[J] . Afef Najjari,Houda Amairi,Stéphane Chaillou,Diego Mora,Abdellatif Boudabous,Monique Zagorec,Hadda Ouzari.Journal of Advanced Research . 2015
[19]
Reduction of histamine and biogenic amines during salted fish fermentation by Bacillus polymyxa as a starter culture[J] . Yi-Chen Lee,Hsien-Feng Kung,Chun-Yung Huang,Tzou-Chi Huang,Yung-Hsiang Tsai.Journal of Food and Drug Analysis . 2015
[20]
Improvement the aroma of reduced fat and salt fermented sausages by Debaromyces hansenii inoculation[J] . Sara Corral,Ana Salvador,Carmela Belloch,Mónica Flores.Food Control . 2015