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Journal Article
Food Control, ISSN 0956-7135, 01/2014, Volume 35, Issue 1, pp. 123 - 131
The effect of selected starter cultures (Lactobacillus sakei CECT5764 + Staphylococcus equorum SA25 or L. sakei CECT5764 + S. equorum SA25 + Lactobacillus... 
Starter cultures | Dacia sausage | Sensory characteristics | Biogenic amines | Dry sausages | BIOGENIC-AMINE CONTENT | FOOD SCIENCE & TECHNOLOGY | MEAT-PRODUCTS | COMPONENTS | FOODS | TIME | REDUCTION | FERMENTED SAUSAGES | CHEESE | LACTOBACILLUS | Usage | Polyamines | Analysis
Journal Article
Meat Science, ISSN 0309-1740, 2008, Volume 80, Issue 1, pp. 75 - 78
Probiotic foods receive market interest as health-promoting, functional foods. They have been introduced in a wide range of food industries. However,... 
Probiotics | Fermented sausage | Lactic acid bacteria | MEAT STARTER CULTURES | FOOD SCIENCE & TECHNOLOGY | MECHANISMS | lactic acid bacteria | DRY SAUSAGES | MICROBES | PRODUCTS | HEALTH CLAIMS | LACTIC-ACID BACTERIA | FUNCTIONAL FOODS | fermented sausage | SELECTION | LACTOBACILLUS STRAINS | probiotics
Journal Article
International Journal of Food Microbiology, ISSN 0168-1605, 2006, Volume 106, Issue 3, pp. 270 - 285
Journal Article
Journal Article
Meat Science, ISSN 0309-1740, 2006, Volume 72, Issue 4, pp. 727 - 733
Enrichment of dry fermented sausages with n − 3 fatty acids through a partial substitution of pork backfat by deodorised fish oil resulted in improved... 
Deodorised fish oil | Functional dry fermented sausages | n − 3 fatty acids | DHA | EPA | n - 3 fatty acids | PORK BACKFAT | FATTY-ACID-COMPOSITION | FOOD SCIENCE & TECHNOLOGY | functional dry fermented sausages | CHORIZO | MUSCLE | PAMPLONA | n-3 fatty acids | PIG MEAT | LIVER | FISH-OIL | deodorised fish oil | ADIPOSE-TISSUE | MALONALDEHYDE | Fatty acids | Analysis
Journal Article