Comparison of the effects of a commercial and an autochthonous Pediococcus acidilactici and Staphylococcus vitulus starter culture on the sensory and safety properties of a traditional Iberian dry-fermented sausage “salchichón”

Effect of autochthonous starter cultures in the production of “salchichón”, a traditional Iberian dry-fermented sausage, with different ripening processes

(2011) Rocío Casquete et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Sensory acceptability of slow fermented sausages based on fat content and ripening time

(2010) Alicia Olivares et al.   MEAT SCIENCE

Effect of processing on proteolysis and biogenic amines formation in a Portuguese traditional dry-fermented ripened sausage “Chouriço Grosso de Estremoz e Borba PGI”

(2009) L.C. Roseiro et al.   MEAT SCIENCE

Differentiation of Staphylococci from Iberian dry fermented sausages by protein fingerprinting

(2008) María J. Benito et al.   FOOD MICROBIOLOGY

Rapid differentiation of lactic acid bacteria from autochthonous fermentation of Iberian dry-fermented sausages

(2008) María J. Benito et al.   MEAT SCIENCE

Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids

(2008) Begoña Rubio et al.   MEAT SCIENCE