Physicochemical, microbiological, and sensory characterization of ‘Nduja , a typical sausage from Calabria, southern Italy-Reference-Cited by-同舟云学术

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Physicochemical, microbiological, and sensory characterization of ‘Nduja , a typical sausage from Calabria, southern Italy

Published:2018-10-21 Issue:6 Volume:38 Page:
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

Chiavari Cristiana¹,Grazia Luigi¹,Benevelli Marzia¹,Faustini Lorena¹,Coloretti Fabio¹^ORCID

Affiliation:

1. Department of Agricultural and Food Sciences ‐ DISTALAlma Mater Studiorum ‐ Università di Bologna Bologna Italy

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12572

Reference32 articles.

1. The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami

2. Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production

3. Microbial Quality and Direct PCR Identification of Lactic Acid Bacteria and Nonpathogenic Staphylococci from Artisanal Low-Acid Sausages

4. THE COMPOSITION OF TWO SPANISH PEPPER VARIETIES (FRESNO DE LA VEGA AND BENAVENTE-LOS VALLES) IN DIFFERENT RIPENING STAGES

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Hidden sugars in the mixture: Effects on microbiota and the sensory characteristics of horse meat sausage;LWT;2019-06

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