Quality Standardization of Traditional Dry Fermented Sausages: Case of Petrovská klobása-Reference-Cited by-同舟云学术

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Quality Standardization of Traditional Dry Fermented Sausages: Case of Petrovská klobása

Published:2015-12-17 Issue: Volume: Page:221-234
ISSN:1571-0297
Container-title:Food Engineering Series
language:
Short-container-title:

Author:

Petrović Ljiljana,Tasić Tatjana,Ikonić Predrag,Šojić Branislav,Škaljac Snežana,Danilović Bojana,Jokanović Marija,Tomović Vladimir,Džinić Natalija

Publisher

Springer International Publishing

Link

http://link.springer.com/content/pdf/10.1007/978-3-319-24040-4_12

Reference31 articles.

1. Aquilanti L, Santarelli S, Silvestri G, Osimani A, Petruzzelli A, Clementi F (2007) The microbial ecology of a typical Italian salami during its natural fermentation. Int J Food Microbiol 120:136–145

2. Casaburi A, Aristoy MC, Cavella S, Di Monaco R, Ercolini D, Toldrá F, Francesco V (2007) Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures. Meat Sci 76:295–307

3. Casiraghi E, Pompei C, Dellaglio S, Parolari G, Virgili R (1996) Quality attributes of Milano salami, an Italian dry-cured sausage. J Agric Food Chem 44:1248–1252

4. Comi G, Urso R, Iacumin L, Rantsiou K, Cattaneo P, Cantoni C, Cocolin L (2005) Characterisation of naturally fermented sausages produced in the North East of Italy. Meat Sci 69:381–392

5. Danilović B, Joković N, Petrović LJ, Veljović K, Tolinački M, Savić D (2011) The characterisation of lactic acid bacteria during the fermentation of an artisan Serbian sausage (Petrovská Klobása). Meat Sci 88:668–674

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of non-meat proteins on the quality of fermented sausages;Foods and Raw Materials;2020-09-30

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