FERMENTATION-Reference-Cited by-同舟云学术

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FERMENTATION

Published:2004 Issue: Volume: Page:467-474
ISSN:
Container-title:Encyclopedia of Meat Sciences
language:
Short-container-title:

Author:

Demeyer D.,Toldrá F.

Publisher

Elsevier

Reference16 articles.

1. Quality control of fermented meat products;Demeyer,2002

2. Control of bioflavour and safety in fermented sausages: first results of a European project;Demeyer;Food Research International,2000

3. Curing: processes and applications;Flores,1993

4. Dry fermented sausages;Incze;Meat Science,1998

Cited by 10 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. Factors Influence the Quality and Safety of Fermented Sausages;African Fermented Food Products- New Trends;2022

2. Quality Control;Handbook of Fermented Meat and Poultry;2014-10-02

3. Principles of Meat Fermentation;Handbook of Fermented Meat and Poultry;2014-10-02

4. International Standards: United States;Handbook of Fermented Meat and Poultry;2014-10-02

5. Dry‐Fermented Sausages and Ripened Meats: An Overview;Handbook of Fermented Meat and Poultry;2014-10-02

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