Factors Influence the Quality and Safety of Fermented Sausages

Author:

Osman Osman Ahmed,Sulieman Abdel Moneim Elhadi

Publisher

Springer International Publishing

Reference68 articles.

1. Aberle ED, Forrest JC, Gerrard DE, Mills EW (2012) Principles of meat science, 5th edn. Kendall/Hunt Publishing Co, Dubuque

2. Action J C, Ogale AA, Dawson PL (2000). New developments in edible films and coatings’, Proceedings of the International Congress on Meat Science and Technology, Buenos Aires, Argentina, pp 748–751

3. Acton JC, Dick RL (1975) Improved characteristics for dry, fermented Turkey sausage. Food Product Dev 9:91–94

4. Acton JC, Dick RL (1976) Composition of some commercial dry sausages. J Food Sci 41:971–972. https://doi.org/10.1111/j.1365-2621.1976.tb00768_41_4.x

5. Ahmad S, Amer B (2013) Sensory quality of fermented sausages as influenced by different combined cultures of lactic acid bacteria fermentation during refrigerated storage. Journal of Food Processing and Technology. ISSN: 2157–7110. https://www.longdom.org/food-processing-technology.html

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