Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage

Lignende værker

• Impact of a 25% Salt Reduction on the Microbial Load, Texture, and Sensory Attributes of a Traditional Dry-Cured Sausage
  af: Miguel Elias, et al.
  Udgivet: (2020-05-01)
• Co-Inoculation with Staphylococcus equorum and Lactobacillus sakei Reduces Vasoactive Biogenic Amines in Traditional Dry-Cured Sausages
  af: Dias, Igor, et al.
  Udgivet: (2021)
• Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons
  af: Maria João Fraqueza, et al.
  Udgivet: (2020-01-01)
• Dry-Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons
  af: Fraqueza, Maria João, et al.
  Udgivet: (2020)
• Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage
  af: Dias, Igor, et al.
  Udgivet: (2020)