scholarly journals Nutritional and sensory properties of dry fermented sausages enriched with n−3 PUFAs

Meat Science ◽  
2006 ◽  
Vol 72 (4) ◽  
pp. 727-733 ◽  
Author(s):  
I. Valencia ◽  
D. Ansorena ◽  
I. Astiasarán
Keyword(s):  
Sensory Properties ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

Effect of selected mould strains on the sensory properties of dry fermented sausages

2001 ◽  
Vol 212 (3) ◽  
pp. 287-291 ◽  
Author(s):  
M. Luisa Garcia ◽  
Carmen Casas ◽  
Victor M. Toledo ◽  
M. D. Selgas
Keyword(s):  
Sensory Properties ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

Improvement of the sensory properties of dry-fermented sausages by the addition of free amino acids

2005 ◽  
Vol 91 (4) ◽  
pp. 673-682 ◽  
Author(s):  
Beatriz Herranz ◽  
Lorenzo de la Hoz ◽  
Eva Hierro ◽  
Manuela Fernández ◽  
Juan A. Ordóñez
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Sensory Properties ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

Risk management tool to define a corrective storage to enhance Salmonella inactivation in dry fermented sausages

2021 ◽  
pp. 109160
Author(s):  
Cristina Serra-Castelló ◽  
Sara Bover-Cid ◽  
Margarita Garriga ◽  
Tina Beck Hansen ◽  
Annemarie Gunvig ◽  
...  
Keyword(s):  
Risk Management ◽  
Management Tool ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

Safety and functional aspects of pre-selected lactobacilli for probiotic use in Iberian dry-fermented sausages

Meat Science ◽  
2009 ◽  
Vol 83 (3) ◽  
pp. 460-467 ◽  
Author(s):  
Santiago Ruiz-Moyano ◽  
Alberto Martín ◽  
María José Benito ◽  
Rocío Casquete ◽  
Manuel Joaquín Serradilla ◽  
...  
Keyword(s):  
Functional Aspects ◽  
Fermented Sausages ◽  
Dry Fermented Sausages
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