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2015, Edible series, ISBN 1780235003, 159 pages
Book
2015, English kitchen, ISBN 9781909248366, 222
Book
LWT, ISSN 0023-6438, 04/2018, Volume 90, pp. 108 - 115
The bacterial communities of salami, Chinese dry-cured sausage and Chinese smoked-cured sausage were compared by high-throughput sequencing technology. The... 
Chinese dry-cured sausage | Chinese smoked-cured sausage | Bacterial diversity | High-throughput sequencing | Salami | STRAINS | QUALITY | FOOD SCIENCE & TECHNOLOGY | COMMUNITIES | STAPHYLOCOCCI | FERMENTED SAUSAGES | STARTER CULTURES | NITRITE | CHEESE
Journal Article
International Journal of Food Microbiology, ISSN 0168-1605, 09/2018, Volume 280, pp. 78 - 86
Ten lots of industrial raw sausages in modified atmosphere (CO2 30%, O2 70%), produced in the same plant over 7 months, were analyzed at the day after... 
Raw meat | 16S rRNA gene profiling | Sausage | Shelf life | Spoilage | MAP | CARNOBACTERIUM | FOOD SCIENCE & TECHNOLOGY | POPULATIONS | MICROBIOLOGY | CULTURE | MEAT | DRY FERMENTED SAUSAGES | PORK SAUSAGE | DYNAMICS | FRESH SAUSAGES | Microbiota (Symbiotic organisms) | RNA | Analysis | Butanediol | Bacteria | Biogenic amines | Contamination | Meat
Journal Article
Food Control, ISSN 0956-7135, 10/2016, Volume 68, pp. 358 - 366
Journal Article
LWT, ISSN 0023-6438, 03/2019, Volume 101, pp. 435 - 443
Chinese sausages are susceptible to lipid oxidation and growth of undesirable pathogenic microorganisms, while plant polyphenols rutin could act as a novel... 
Fungal community | Chinese sausages | Flos sophorae | Rutin | Antioxidant | STAPHYLOCOCCUS-XYLOSUS | QUALITY | LIPID OXIDATION | FOOD SCIENCE & TECHNOLOGY | POLYPHENOLS | DRY-CURED SAUSAGE | DEBARYOMYCES SPP | BIOGENIC-AMINES | FERMENTED SAUSAGES | REDUCED-FAT | EXTRACT
Journal Article
LWT, ISSN 0023-6438, 11/2018, Volume 97, pp. 818 - 824
This study was conducted to estimate the effect of partially replacing NaCl by blends of CaCl2, MgCl2 and KCl on quality changes in fat-reduced emulsified pork... 
Chloride salts | Emulsified sausage | Sodium substitution | PHYSICOCHEMICAL CHANGES | CALCIUM ASCORBATE | LIPID OXIDATION | FOOD SCIENCE & TECHNOLOGY | MEAT-PRODUCTS | CURED HAM | POTASSIUM-CHLORIDE | DRY FERMENTED SAUSAGES | BOLOGNA-TYPE SAUSAGES | MAGNESIUM-CHLORIDE | PARTIAL REPLACEMENT
Journal Article
Food Control, ISSN 0956-7135, 09/2013, Volume 33, Issue 1, pp. 6 - 14
This study deals with the effect of different autochthonous starter cultures used in the manufacture of Galician chorizo, a traditional dry fermented sausage... 
Fermented sausages | Volatile compounds | SPME-GC/MS | Sensory evaluation | Staphylococcus | Lactobacillus | SALCHICHON | QUALITY | MICROBIOLOGICAL CHARACTERISTICS | FOOD SCIENCE & TECHNOLOGY | TEXTURAL PROPERTIES | IMPACT | STAPHYLOCOCCI | LACTIC-ACID BACTERIA | PORK SAUSAGE | MEAT ENDOGENOUS ENZYMES | CURED SAUSAGE | Analysis | Sausages
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 03/2018, Volume 89, pp. 140 - 147
Effects of substitution of sodium chloride (NaCl) by other chloride salts, such as calcium chloride (CaCl2), potassium chloride (KCl), and magnesium chloride... 
Emulsion-type sausage | Fat-reduced | Chloride salts | Sodium substitution | Pork | SALT REDUCTION | FOOD SCIENCE & TECHNOLOGY | MEAT-PRODUCTS | PROCESSED MEATS | SENSORY CHARACTERISTICS | TEXTURAL PROPERTIES | POULTRY MEAT | DRY FERMENTED SAUSAGES | CARDIOVASCULAR-DISEASE | BOLOGNA-TYPE SAUSAGES | PARTIAL REPLACEMENT | Magnesium compounds | Calcium chloride | Quality management
Journal Article
Meat Science, ISSN 0309-1740, 10/2008, Volume 80, Issue 2, pp. 410 - 417
Spanish dry-fermented sausages with three concentrations (0, 1 and 2%) of orange fiber (juice industry by-product) were prepared and studied. Fermentation and... 
Functional | Sausage | Fermentation | Dry-curing | Fiber | dry-curing | fiber | functional | MANUFACTURE | SALAMI | FOOD SCIENCE & TECHNOLOGY | BOLOGNA SAUSAGES | LOW-FAT | CHORIZO | sausage | BY-PRODUCTS | MEAT | LEMON ALBEDO | fermentation | CURED SAUSAGE | QUALITY CHARACTERISTICS | Bacteria | Microbiology | Nitrosoamines | Analysis
Journal Article
African Journal of Food, Agriculture, Nutrition and Development, ISSN 1684-5374, 02/2020, Volume 20, Issue 1, pp. 15222 - 15234
This study investigated the effects of three varieties of sweet potatoes: orange, purple and white-fleshed sweet potato purees on the sensory, nutritional and... 
Sausages
Journal Article
Food Research International, ISSN 0963-9969, 12/2017, Volume 102, pp. 176 - 183
Horse meat and its products can be considered as a food with a high nutritional value. However, due to cases of economically motivated food adulteration by the... 
Pâté | Dry-cured meats | Foal | Donkey | Sausages | FERMENTED SAUSAGE | FATTY-ACID-COMPOSITION | LIVER PATE | FOOD SCIENCE & TECHNOLOGY | Pate | COMMERCIAL STARTER CULTURES | VOLATILE COMPOUNDS | TIME | CURED FOAL SAUSAGE | PHYSICOCHEMICAL PROPERTIES | MANUFACTURING PROCESS | SENSORY PROPERTIES | Food labeling | Pork | Meat industry
Journal Article