Microbial dynamics and quality characteristics of spontaneously fermented salamis produced by replacing pork fat with avocado pulp-Reference-Cited by-同舟云学术

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Microbial dynamics and quality characteristics of spontaneously fermented salamis produced by replacing pork fat with avocado pulp

Published:2024-09 Issue: Volume:122 Page:104536
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Garofalo Giuliana,Ponte Marialetizia,Busetta Gabriele,Barbera Marcella,Tinebra Ilenia,Piazzese Daniela,Franciosi Elena,Di Grigoli Antonino,Farina Vittorio,Bonanno Adriana,Gaglio Raimondo^ORCID,Settanni Luca

Funder

Regione Siciliana Assessorato regionale dell'agricoltura dello sviluppo rurale e della pesca mediterranea

Publisher

Elsevier BV

Reference112 articles.

1. The effect of paprika, garlic and salt on rancidity in dry sausages;Aguirrezábal;Meat Sci.,2000

2. Fatty acid composition of salami made by meat from different commercial categories of indigenous dairy cattle;Alabiso;Animals,2021

3. Linseed oil gelled emulsion: a successful fat replacer in dry fermented sausages;Alejandre;Meat Sci.,2016

4. Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes;Alfonzo;Food Microbiol.,2018

5. Anti-oxidant, anti-inflammatory and anti-cancer activities of avocado (Persea americana) fruit and seed extract;Alkhalaf;J. King Saud Univ. Sci.,2019

Cited by 1 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. Avocado and Its By-Products as Natural Sources of Valuable Anti-Inflammatory and Antioxidant Bioactives for Functional Foods and Cosmetics with Health-Promoting Properties;Applied Sciences;2024-07-09

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