Quality of nonmeat ingredients used in the manufacturing of traditional dry‐cured pork sausages-Reference-Cited by-同舟云学术

Quality of nonmeat ingredients used in the manufacturing of traditional dry‐cured pork sausages

Published:2021-01-16 Issue:3 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Elias Miguel¹²^ORCID,Laranjo Marta¹^ORCID,Agulheiro‐Santos Ana Cristina¹²^ORCID,Potes Maria Eduarda¹³^ORCID,Carrascosa Alfonso V.¹⁴^ORCID

Affiliation:

1. MED‐Mediterranean Institute for Agriculture, Environment and Development IIFA‐Instituto de Investigação e Formação Avançada Universidade de Évora, Pólo da Mitra Évora Portugal

2. Departamento de Fitotecnia Escola de Ciências e Tecnologia Universidade de Évora, Pólo da Mitra Évora Portugal

3. Departamento de Medicina Veterinária Escola de Ciências e Tecnologia Universidade de Évora, Pólo da Mitra Évora Portugal

4. Departamento de Biodiversidad y Biologia Evolutiva Museo Nacional de Ciencias Naturales CSIC Madrid España

Funder

Fundação para a Ciência e a Tecnologia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15213

Reference46 articles.

1. The effect of paprika, garlic and salt on rancidity in dry sausages

2. PHYSICO-CHEMICAL AND STORAGE CHARACTERISTICS OF GARLIC PASTE

3. Antioxidant activity of peppers

4. Industrial use of pepper (Capsicum annum L.) derived products: Technological benefits and biological advantages

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1. Evaluation and monitoring of the quality of sausages by different analytical techniques over the last five years;Critical Reviews in Food Science and Nutrition;2022-03-25

2. Quality of nonmeat ingredients used in the manufacturing of traditional dry‐cured pork sausages;Journal of Food Processing and Preservation;2021-01-16