Characterization of Micrococcaceae isolated from dry fermented sausage

By Papamanoli E.   Kotzekidou P.   Tzanetakis N.   Litopoulou-Tzanetaki E.  

Food Microbiology, Vol. 19, Iss. 5, 2002-10 ,pp. : 441-449

Academic Press

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Microbiological and biochemical changes during ripening of salchichón, a Spanish dry cured sausage

By Lizaso G.   Chasco J.   Beriain M.J.  

Food Microbiology, Vol. 16, Iss. 3, 1999-06 ,pp. : 219-228

Academic Press

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Development of mathematical model to describe the acidification occurring during the ripening of dry fermented sausage

By Bello J.   Sanchez-Fuertes M.A.  

Food Chemistry, Vol. 59, Iss. 1, 1997-05 ,pp. : 101-105

Elsevier

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Limited proteolysis of myofibrillar proteins by bromelain decreases toughness of coarse dry sausage

By Melendo J.A.   Beltran J.A.   Jaime I.   Sancho R.   Roncales P.  

Food Chemistry, Vol. 57, Iss. 3, 1996-11 ,pp. : 429-433

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Potential technological interest of a Mucor strain to be used in dry fermented sausage production

By Selgas M.D.   Trigueros G.   Casas C.   Ordonez J.A.   Garcia M.L.  

Food Research International, Vol. 28, Iss. 1, 1995-01 ,pp. : 77-82

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