Impact of smoking on efflorescence formation on dry-fermented sausages-Reference-Cited by-同舟云学术

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Impact of smoking on efflorescence formation on dry-fermented sausages

Published:2019-04 Issue: Volume:20 Page:100111
ISSN:2213-3291
Container-title:Food Structure
language:en
Short-container-title:Food Structure

Author:

Walz Felix H.,Gibis Monika,Herrmann Kurt,Weiss Jochen

Funder

AiF

State Institute of Agricultural Chemistry

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Food Science

Reference42 articles.

1. Official methods of analysis;AOAC,1990

2. White precipitates formed on the surface of "chorizo";Arnau,2002

3. The precipitation of phosphates in meat products;Arnau;Fleischwirtschaft,1997

4. Phosphate crystals in raw cured ham;Arnau;Fleischwirtschaft,1993

5. Effect of Penicillium nalgiovense as protective culture in processing of dry-fermented sausage “salchichón”;Bernáldez;Food Control,2013

Cited by 4 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. Effect of different wood species on heterocyclic aromatic amine level in Harbin red sausages;Food Science of Animal Products;2023-10

2. Effect of ultrasound-assisted cold plasma pretreatment to obtain sea asparagus extract and its application in Italian salami;Food Research International;2020-11

3. Influence of calcium on white efflorescence formation on dry fermented sausages with co-extruded alginate casings;Food Research International;2020-05

4. Influence of phosphates and pH value on white efflorescence formation on dry fermented sausages;European Food Research and Technology;2019-12-12

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