Microbiological and biochemical changes during ripening of salchichón, a Spanish dry cured sausage
Author:
Publisher
Elsevier BV
Subject
Microbiology,Food Science
Reference56 articles.
1. Effect of nitrate, nitrite and ascorbate on colour and colour stability of dry, fermented sausages prepared using ‘back slopping’;Alley;Meat Sci.,1992
2. Endogenous proteolytic enzymes in skeletal muscle: their significance in muscle physiology and during post-mortem aging events in carcasses;Asghar;Adv. Food Res.,1987
3. Analysis of proteolysis and protein insolubility during the manufacture of some varieties of dry sausage;Astiasarán;Meat Sci.,1990
4. Update: meat fermentation 1984;Bacus;Food Technol.,1984
Cited by 115 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. Evaluation of microbial and oxidative changes of 100% Iberian Spanish salchichón in contact with a composite olive-leaf-extract food film and vacuum-packaged;Future Foods;2024-12
2. Perspectives on the Probiotic Potential of Indigenous Moulds and Yeasts in Dry-Fermented Sausages;Microorganisms;2023-07-04
3. Substituting Fat with Olive Oil, Mash Potato, or a Gelatin Matrix in Low-Salt-Content Dry-Fermented Sausages;Foods;2022-09-13
4. Combined effects of microencapsulated essential oils and γ-irradiation on microbiological and physicochemical properties of dry fermented sausages during ripening and storage;Food Control;2022-03
5. Modified fermented sausages with olive oil oleogel and NaCl–KCl substitution for improved nutritional quality;LWT;2022-03
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3