Bee products as an alternative for the preservation of nitrate and nitrite-reduced dry fermented sausages-Reference-Cited by-同舟云学术

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Bee products as an alternative for the preservation of nitrate and nitrite-reduced dry fermented sausages

Published:2024-06 Issue: Volume:59 Page:104048
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Hospital Xavier F.^ORCID,Hierro Eva,Martín-Cabrejas Izaskun^ORCID,Caballero Natalia,Jiménez Begoña^ORCID,Sánchez-Martín Vanesa^ORCID,Morales Paloma,Haza Ana I.^ORCID,Fernández Manuela^ORCID

Funder

European Social Fund

European Commission

Ministerio de Ciencia e Innovación

Gobierno de España Ministerio de Ciencia e Innovación

Publisher

Elsevier BV

Reference42 articles.

1. Effect of dry honey on the shelf life of packaged Turkey slices;Antony;Poultry Science,2006

2. Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries: An overview;Aquilanti;International Food Research Journal,2016

3. Italian-type salami with propolis as antioxidant;Bernardi;Italian Journal of Food Science,2013

4. Formation and analysis of volatile and odor compounds in meat–A review;Bleicher;Molecules,2022

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. A novel electrochemical sensor with NiSx@MoS2 composite for efficient NO2− sensing;Food Chemistry;2025-01

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