Author:
Karwowski Marilia Silva Malvezzi,de Andrade Cavalari Caroline Maria,Oliveira Kaliane,Rosset Michele,de Macedo Renata Ernlund Freitas
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference58 articles.
1. Ammor, M. S., & Mayo, B. (2007). Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update. Meat Science, 76(1), 138–146. https://doi.org/10.1016/j.meatsci.2006.10.022
2. AMSA. (2012). American Meat Science Association Meat Color Measurement Guidelines. In American Meat Science Association. (Issue December).
3. AOAC. (2016). Official methods of Analysis of AOAC International, 20th Edition, George W. Latimer, Jr (Eds). Volume I.
4. ASTM. (2011). Annual Book of Standards. Water and environmental technology. American Society for Testing and Materials Books.
5. Barbuti, S., & Parolari, G. (2002). Validation of manufacturing process to control pathogenic bacteria in typical dry fermented products. Meat Science, 323–329. https://doi.org/10.1016/s0309-1740(02)00124-9
Cited by
3 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