Principles of Meat Fermentation-Reference-Cited by-同舟云学术

Principles of Meat Fermentation

Published:2014-10-02 Issue: Volume: Page:13-17
ISSN:
Container-title:Handbook of Fermented Meat and Poultry
language:
Short-container-title:

Author:

Puolanne Eero,Petäjä‐Kanninen Esko

Publisher

Wiley

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/9781118522653.ch3

Reference37 articles.

1. CantoniC MolnarM RenonP GiolittiG.1966.Investigations on the lipids of dry sausages. Proceedings of the 12th European Meeting of Meat Research Workers Sandefjord E‐4.

2. Salt reduction in slow fermented sausages affects the generation of aroma active compounds

3. ComaposadaJ ArnauJ GouP MonfortJ.2004.Accelerated method for drying and maturing sliced food products. Patent WO/2005/092109.

4. New strategies for reducing the pork back-fat content in typical Italian salami

Cited by 4 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. Starch‐based and green tea extract films: characterisation and evaluation of the shelf life of interleaved sliced calabrese sausage;International Journal of Food Science & Technology;2024-07-23

2. Physicochemical properties and sensory features of ripened, industrially prepared sausages, enriched with olive leaf extract to replace nitrite and nitrate;LWT;2024-03

3. Growth competition between lactic acid bacteria and Listeria monocytogenes during simultaneous fermentation and drying of meat sausages – A mathematical modeling;Food Research International;2022-08

4. Use of Starter Cultures in Foods from Animal Origin to Improve Their Safety;International Journal of Environmental Research and Public Health;2021-03-04