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Journal of Food Science and Technology10.1007/s13197-016-2315-820165383364-3373Cholesterol-lowering and lipid oxidation reduction potentials of traditional seasonings in Salchichon dry-fermented sausagesPil-Nam Seong, Hyun-Woo Seo, Ga-Young Lee, Soo-Hyun Cho, Yoon-Seok Kim, Sun-Moon Kang, Jin-Hyoung Kim, Beom-Young Park, Hoa Van-Bahttp://link.springer.com/content/pdf/10.1007/s13197-016-2315-8.pdf, http://link.springer.com/article/10.1007/s13197-016-2315-8/fulltext.html, http://link.springer.com/content/pdf/10.1007/s13197-016-2315-8.pdf
Food Microbiology10.1016/j.fm.2011.06.0192012292242-246Traditional ‘air-dried’ fermented sausages from Central GermanyFriedrich-Karl Lücke, Ingo Vogeleyhttps://api.elsevier.com/content/article/PII:S0740002011001560?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0740002011001560?httpAccept=text/plain
Emerging and Traditional Technologies for Safe, Healthy and Quality Food10.1007/978-3-319-24040-4_122015221-234Quality Standardization of Traditional Dry Fermented Sausages: Case of Petrovská klobásaLjiljana Petrović, Tatjana Tasić, Predrag Ikonić, Branislav Šojić, Snežana Škaljac, Bojana Danilović, Marija Jokanović, Vladimir Tomović, Natalija Džinićhttp://link.springer.com/content/pdf/10.1007/978-3-319-24040-4_12
Meat Science10.1016/j.meatsci.2009.07.0062009834589-598Effect of the ripening time under vacuum and packaging film permeability on processing and quality characteristics of low-fat fermented sausagesN.G. Liaros, E. Katsanidis, J.G. Bloukashttps://api.elsevier.com/content/article/PII:S0309174009002125?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174009002125?httpAccept=text/plain
Meat Science10.1016/j.meatsci.2010.10.0032011872140-145Effect of freeze-dried leek powder (FDLP) and nitrite level on processing and quality characteristics of fermented sausagesD.S. Tsoukalas, E. Katsanidis, S. Marantidou, J.G. Bloukashttps://api.elsevier.com/content/article/PII:S030917401000361X?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S030917401000361X?httpAccept=text/plain
Meat Science10.1016/s0309-1740(99)00025-x1999524421-427Effect of lupin seed proteins on quality characteristics of fermented sausagesE.J. Papavergou, J.G. Bloukas, G. Doxastakishttps://api.elsevier.com/content/article/PII:S030917409900025X?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S030917409900025X?httpAccept=text/plain
Meat Science10.1016/s0309-1740(96)00113-11997452133-144Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausagesJ.G. Bloukas, E.D. Paneras, G.C. Fournitzishttps://api.elsevier.com/content/article/PII:S0309174096001131?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174096001131?httpAccept=text/plain
Meat Science10.1016/j.meatsci.2012.04.0282012922144-150Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristicsC. Ruiz-Capillas, M. Triki, A.M. Herrero, L. Rodriguez-Salas, F. Jiménez-Colmenerohttps://api.elsevier.com/content/article/PII:S0309174012001520?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174012001520?httpAccept=text/plain
Meat Science10.1016/j.meatsci.2018.06.0122018145107-113Effects of chitosan as a surface fungus inhibitor on microbiological, physicochemical, oxidative and sensory characteristics of dry fermented sausagesBetül Arslan, Ayla Soyerhttps://api.elsevier.com/content/article/PII:S0309174017315620?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174017315620?httpAccept=text/plain
Journal of Food Processing and Preservation10.1111/jfpp.1218420133852061-2068Fatty Acid Profiles, Chemical Content and Sensory Properties of Traditional Fermented Dry Kulen SausagesNenad Parunović, Milica Petrović, Vesna Matekalo-Sverak, Dragan Radojković, Čedomir Radovićhttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fjfpp.12184