Evaluation and monitoring of the quality of sausages by different analytical techniques over the last five years-Reference-Cited by-同舟云学术

Evaluation and monitoring of the quality of sausages by different analytical techniques over the last five years

Published:2022-03-25 Issue: Volume: Page:1-25
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Sangaré Moriken¹²³,Karoui Romdhane¹^ORCID

Affiliation:

1. Univ. Artois, Univ. Lille, Univ. Littoral Côte d’Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, BioEcoAgro, Lens, France

2. Institut Supérieur des Sciences et Médecine Vétérinaire de Dalaba, Département de Technologie et Contrôle des Produits Alimentaires, DTCPA, ISSMV/Dalaba, Guinée

3. Univ. Gamal Abdel Nasser de Conakry, Guinée, Uganc, Guinée

Funder

Artois University

French region of Hauts-de-France

French State

European Union

Embassy of France in Guinea

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2053059

Reference125 articles.

1. Analytical methods used for the authentication of food of animal origin

2. A single run, rapid polarity switching method for determination of 30 pharmaceuticals and personal care products in waste water using Q-Exactive Orbitrap high resolution accurate mass spectrometry

3. The effect of inulin as a fat substitute on the physicochemical and sensory properties of chicken sausages

4. Screening chemical hazards of dry fermented sausages from distinct origins: Biogenic amines, polycyclic aromatic hydrocarbons and heavy elements

5. Effect of replacing pork backfat with Echium oil on technological and sensory characteristics of bologna sausages with reduced sodium content

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