The effect of natural or artificial casing on the ripening and sensory quality of a mould-covered dry sausage-Reference-Cited by-同舟云学术

The effect of natural or artificial casing on the ripening and sensory quality of a mould-covered dry sausage

Published:2007-06-29 Issue:1 Volume:26 Page:83-89
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

RONCALES P.,AGUILERA M.,BELTRAN J. A.,JAIME I.,PEIRO J. M.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1991.tb01143.x/fullpdf

Reference20 articles.

1. Modificaciones de la composición química y de las características de estabilidad del chorizo durante el proceso de maduración en condiciones naturales (a);Barranco;Alimentaria,1985

2. The influence of temperature on some parameters for dry sausage during ripening;Baumgartner;Meat Science,1980

3. Estudio de las modificaciones proteicas que tienen lugar durante la curación de algunos derivados cárnicos. Curación del chorizo tipo Pamplona;Bello;Anales de Bromatología,1974

4. Influence de la peau de saucisse sur la qualité;Böhme;Revue Technique Vetérinaire de l'Alimentation,1984

5. Flora blastomicetica superficiale di insaccati crudi stagionati;Comi;Industrie Alimentari,1980

Cited by 23 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. Quality Control;Handbook of Fermented Meat and Poultry;2014-10-02

2. Mediterranean Products;Handbook of Fermented Meat and Poultry;2014-10-02

3. Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content;Meat Science;2014-05

4. Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages;Meat Science;2013-03

5. Biochemical Traits of Ciauscolo, a Spreadable Typical Italian Dry-Cured Sausage;Journal of Food Science;2010-08