Effect of Starter Culture Addition and Processing Method on Proteolysis and Texture Profile of Traditional Dry-Fermented SausagePetrovská klobása

Characterization of Textural Properties and Changes of Myofibrillar and Sarcoplasmic Proteins inSalame FelinoDuring Ripening

(2013) Giovanna Saccani et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Proteolysis and biogenic amines formation during the ripening of Petrovská klobása, traditional dry-fermented sausage from Northern Serbia

(2012) Predrag Ikonić et al.   FOOD CONTROL

Biogenic amines content in traditional dry fermented sausage Petrovská klobása as possible indicator of good manufacturing practice

(2011) Tatjana Tasić et al.   FOOD CONTROL

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

Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichón) with oregano essential oil used as surface mold inhibitor

(2011) Ana María Martín-Sánchez et al.   MEAT SCIENCE

Determination of mineral contents of semimembranosus muscle and liver from pure and crossbred pigs in Vojvodina (northern Serbia)

(2010) Vladimir M. Tomović 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

Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages of Basilicata region (Southern Italy)

(2009) M.G. Bonomo et al.   MEAT SCIENCE

Type of bacterial starter culture, aging and fermentation effects on some characteristics of inoculated beef sausages

(2008) Kezban Candogan et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effects ofLactobacillus plantarumandStaphylococcus xylosuson the Quality Characteristics of Dry Fermented Sausage “Sucuk”

(2008) G. Kaban et al.   JOURNAL OF FOOD SCIENCE

Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage

(2008) Ülkü Dalmış et al.   MEAT SCIENCE

Proteolysis in Painho de Portalegre dry fermented sausage in relation to ripening time and salt content

(2007) L.C. Roseiro et al.   MEAT SCIENCE