Physicochemical, microbiological and sensory attributes for the characterization of Greek traditional sausages

Author:

Ambrosiadis J.,Soultos N.,Abrahim A.,Bloukas J.G.

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

1. Composition of some commercial dry sausages;Acton;Journal of Food Science,1976

2. Media, reagents and stains;Acuff,1992

3. Dietary guidelines for healthy adult Americans;American Heart Association, Circulation,1986

4. Official methods of analysis of the Association of Official Analytical Chemists,1990

5. Bandler, R., Stack, M. E., Koch, H. A., Tournas, V. H., & Mislivec, P. B. (1995). Yeasts, moulds, and mycotoxins. In Bacteriological analytical manual (8th ed.) (pp. 18.01–18.08). Gaithersburg, USA: Food and Drug Administration, Association of Official Analytical Chemists.

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