PublisherDOIYearVolumeIssuePageTitleAuthor(s)Link
Heliyon10.1016/j.heliyon.2020.e03379202062e03379Effects of Sake lees (Sake-kasu) supplementation on the quality characteristics of fermented dry sausagesNana Mikami, Yoshiro Tsukada, Samanthi Wathsala Pelpolage, Kyu-Ho Han, Michihiro Fukushima, Kenichiro Shimadahttps://api.elsevier.com/content/article/PII:S2405844020302243?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S2405844020302243?httpAccept=text/plain
Food Control10.1016/j.foodcont.2015.03.018201556119-127Effects of genotype, salt content and calibre on quality of traditional dry-fermented sausagesMarta Laranjo, Ana Cristina Agulheiro-Santos, Maria Eduarda Potes, Maria João Cabrita, Raquel Garcia, Maria João Fraqueza, Miguel Eliashttps://api.elsevier.com/content/article/PII:S095671351500170X?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S095671351500170X?httpAccept=text/plain
Ciência Rural10.1590/0103-8478cr202001432020507Physicochemical quality and consumer discrimination of industrial and traditional fermented sausagesMarlice Bonacina, Gabriela Smolinski da Silva, Marina Leite Mitterer-Daltoéhttp://www.scielo.br/pdf/cr/v50n7/1678-4596-cr-50-07-e20200143.pdf
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
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
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
African Fermented Food Products- New Trends10.1007/978-3-030-82902-5_152022219-233Factors Influence the Quality and Safety of Fermented SausagesOsman Ahmed Osman, Abdel Moneim Elhadi Suliemanhttps://link.springer.com/content/pdf/10.1007/978-3-030-82902-5_15
Food Science and Biotechnology10.1007/s10068-016-0247-820162561605-1611Effects of swelled pig skin with various natural vinegars on quality characteristics of traditional Korean blood sausages (Sundae)Ju-Hui Choe, Hack-Youn Kimhttp://link.springer.com/content/pdf/10.1007/s10068-016-0247-8.pdf, http://link.springer.com/article/10.1007/s10068-016-0247-8/fulltext.html, http://link.springer.com/content/pdf/10.1007/s10068-016-0247-8.pdf
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
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