Yeast diversity and dynamics in the production processes of Norwegian dry-cured meat products-Reference-Cited by-同舟云学术

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Yeast diversity and dynamics in the production processes of Norwegian dry-cured meat products

Published:2009-07 Issue:1-2 Volume:133 Page:135-140
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Asefa Dereje T.,Møretrø Trond,Gjerde Ragnhild O.,Langsrud Solveig,Kure Cathrine F.,Sidhu Maan S.,Nesbakken Truls,Skaar Ida

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference33 articles.

1. DNA typing methods for differentiation of yeasts related to dry-cured meat products;Andrade;International Journal of Food Microbiology,2006

2. Evaluation and selection of yeasts isolated from dry-cured Iberian ham by their volatile compound production;Andrade;Food Chemistry,2009

3. Moulds contaminants on Norwegian dry-cured meat products;Asefa;International Journal of Food Microbiology,2009

4. Sensory improvement of dry-fermented sausages by the addition of cell-free extracts from Debaryomyces hansenii and Lactobacillus sakei;Bolumar;Meat Science,2006

5. Dynamics and characterization of yeasts during natural fermentation of Italian sausages;Cocolin;FEMS Yeast Research,2006

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2. Debaryomyces hansenii Strains from Traditional Chinese Dry-Cured Ham as Good Aroma Enhancers in Fermented Sausage;Fermentation;2024-03-06

3. Combinatory effect of essential oil and lactic acid in formulations of different food products;Applications of Essential Oils in the Food Industry;2024

4. The Volatile Flavor Substances, Microbial Diversity, and Their Potential Correlations of Inner and Surface Areas within Chinese Qingcheng Mountain Traditional Bacon;Foods;2023-10-11

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