Consumer preference mapping of dry fermented lamb sausages

By Helgesen H.   Solheim R.   Naes T.  

Food Quality and Preference, Vol. 8, Iss. 2, 1997-03 ,pp. : 97-109

Elsevier

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Consumer purchase probability of dry fermented lamb sausages

By Puttemans T.   Nemry C.   Helgesen H.   Solheim R.   Naes T.  

Food Quality and Preference, Vol. 9, Iss. 5, 1998-09 ,pp. : 295-301

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Characterization of the headspace volatile compounds of selected Spanish dry fermented sausages

By Edwards R.A.   Ordonez J.A.   Dainty R.H.   Hierro E.M.   de la Hoz L.  

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Volatile compounds of dry-fermented sausages as affected by solid-phase microextraction (SPME)

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Food Chemistry, Vol. 84, Iss. 4, 2004-03 ,pp. : 633-641

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Effect of pre-ripening on microbial and chemical changes in dry fermented sausages

By Sanz Y.   Flores J.   Toldra F.   Feria A.  

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