Dry sausages ripening: influence of thermohygrometric conditions on microbiological, chemical and physico-chemical characteristics

Author:

Baldini P,Cantoni E,Colla F,Diaferia C,Gabba L,Spotti E,Marchelli R,Dossena A,Virgili E,Sforza S,Tenca P,Mangia A,Jordano R,Lopez M.C,Medina L,Coudurier S,Oddou S,Solignat G

Publisher

Elsevier BV

Subject

Food Science

Reference10 articles.

1. Association of Official Analytical Chemists. Official methods of analysis (15th ed.). Arlington, VA: Association of Official Analytical chemists.

2. Fermented meats;Campbell-Platt,1995

3. Two dimensional high-performance liquid chromatographic system for the determination of enantiomeric excess in complex amino acid mixtures;Dossena;Journal of Chromatography,1993

4. d-alanine in fruit juices : a molecular marker of bacterial activity, heat treatment and shelf-life;Gandolfi;Journal of Food Science,1994

5. Leistner, L., Geisen, R., & Fink-Gremmels, J. (1989). In: S. Natori, K. Hashimoto & Y. Ueno. Micotoxins and phycotoxins ‘88’ (p.145). Amsterdam: Elsevier Science Pubbliser B.V.

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