SUCUK (TURKISH-STYLE DRY-FERMENTED SAUSAGE) QUALITY AS AN INFLUENCE OF RECIPE FORMULATION AND INOCULATION OF STARTER CULTURES

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

Physico-chemical characteristics and free fatty acid composition of dry fermented mutton sausages as affected by the use of various combinations of starter cultures and spices

(2011) Lihua Zhao et al.   MEAT SCIENCE

Kinetics of traditional Turkish sausage quality aspects during fermentation

(2010) Hüdayi Ercoşkun et al.   FOOD CONTROL

THE USE OF SELECTED LACTIC ACID BACTERIA STARTER CULTURES FOR IMPROVED THAI SAUSAGE FERMENTATION

(2010) WIRAMSRI SRIPHOCHANART et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

COLOR DEVELOPMENT DURING NATURAL FERMENTATION AND CHEMICAL ACIDIFICATION OF SALAMI-TYPE PRODUCTS

(2010) S. BARBUT   JOURNAL OF MUSCLE FOODS

Effect of starter culture on proteolytic changes during processing of fermented beef sausages

(2009) K. Candogan et al.   FOOD CHEMISTRY

The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages

(2009) Juan Marcos Aro Aro et al.   FOOD CHEMISTRY

CHANGES IN BIOCHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF TURKEY SUCUKS AS AFFECTED BY PROCESSING AND STARTER CULTURE UTILIZATION

(2009) ÜMRAN ENSOY et al.   JOURNAL OF MUSCLE FOODS

Factors Affecting the Water Holding Capacity of Red Meat Products: A Review of Recent Research Advances

(2008) Qiaofen Cheng et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

MICROBIOLOGICAL AND PHYSICOCHEMICAL CHARACTERIZATION OF NATURAL FERMENTED CAMEL MEAT SAUSAGE

(2008) JAZILA EL MALTI et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Changes of physicochemical, microbiological, and textural properties during ripening of Italian low-acid sausages. Proteolysis, sensory and volatile profiles

(2008) Massimiliano Spaziani et al.   MEAT SCIENCE

Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits

(2007) Annalisa Casaburi et al.   FOOD MICROBIOLOGY

Use of starter cultures of dairy origin in the production of Salame nostrano, an Italian dry-cured sausage

(2007) B.T. Cenci-Goga et al.   MEAT SCIENCE

Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activities

(2007) Jacob Gøtterup et al.   MEAT SCIENCE

Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages

(2007) Raffaella Di Cagno et al.   MEAT SCIENCE