CrossRef Text and Data Mining
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Effects of Ripening Duration and Rosemary Powder Addition on Salchichon Modified Sausage Quality
Jong-Hyun Jung, Kwan-Seob Shim, Daekeun Shin
Asian-Australas J Anim Sci. 2015;28(5):671-676.   Published online March 31, 2015
DOI: https://doi.org/10.5713/ajas.15.0146

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Microbiological and biochemical changes during ripening of salchichón, a Spanish dry cured sausage
Food Microbiology. 1999;16(3):219-228   Crossref logo
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Impact of Pre-Selected Autochthonous Starter Cultures on the Flavor Quality of Iberian Dry-Fermented “Salchichón” Sausage with Different Ripening Processes
Journal of Food Science. 2011;76(9):S535-S544   Crossref logo
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Effects of addition of carrot dietary fibre on the ripening process of a dry fermented sausage (sobrassada)
Meat Science. 2008;80(2):173-182   Crossref logo
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Comparison of the effects of a commercial and an autochthonous Pediococcus acidilactici and Staphylococcus vitulus starter culture on the sensory and safety properties of a traditional Iberian dry-fermented sausage “salchichón”
International Journal of Food Science & Technology. 2012;47(5):1011-1019   Crossref logo
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Effect of autochthonous starter cultures in the production of “salchichón”, a traditional Iberian dry-fermented sausage, with different ripening processes
LWT - Food Science and Technology. 2011;44(7):1562-1571   Crossref logo
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FORMATIONS OF BIOGENIC AMINES IN TURKISH STYLE SAUSAGE DURING RIPENING AND STORAGE PERIODS
Journal of Food Quality. 2002;25(4):317-332   Crossref logo
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Accelerated ripening of dry fermented sausage by addition of a Lactobacillus proteinase
International Journal of Food Science & Technology. 2007;29(6):651-659   Crossref logo
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EFFECTS OF NISIN AND MODIFIED ATMOSPHERE PACKAGING (MAP) ON THE QUALITY OF EMULSION-TYPE SAUSAGE
Journal of Food Quality. 2012;35(2):119-126   Crossref logo
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Sausage quality and safety management
Sausage Manufacture. 2003;41-62   Crossref logo
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Volatile compounds in Spanish dry-fermented sausage ‘salchichón’ subjected to high pressure processing. Effect of the packaging material
Meat Science. 2009;83(4):620-626   Crossref logo
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