Effect of red wine in dry fermented sausages produced with a starter culture for improving their quality and safety-Reference-Cited by-同舟云学术

Effect of red wine in dry fermented sausages produced with a starter culture for improving their quality and safety

Published:2022 Issue: Volume:42 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

GRADINARSKA Dilyana Nikolaeva¹^ORCID,VALKOVA-YORGOVA Katya Ivanova¹,DANOV Kamen Rumenov¹

Affiliation:

1. University of Food Technologies, Bulgaria

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101270&tlng=en

Reference47 articles.

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3. Comparison of the effect of enhancing dry fermented sausages with Salvia hispanica and Nigella sativa seed on selected physicochemical properties related to food safety during processing;Borrajo P.;Applied Sciences (Basel, Switzerland),2021

4. Natural antioxidants: sources, compounds, mechanisms of action, and potential applications;Brewer M.;Comprehensive Reviews in Food Science and Food Safety,2011

5. Red and processed meat and colorectal cancer incidence: meta-analysis of prospective studies;Chan D. S. M.;PLoS One,2011

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