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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

509 related items for PubMed ID: 23811106

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  • 6. Effect of pork fat addition on the volatile compounds of foal dry-cured sausage.
    Lorenzo JM, Montes R, Purriños L, Franco D.
    Meat Sci; 2012 Aug; 91(4):506-12. PubMed ID: 22498135
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  • 9. Effect of fat content on aroma generation during processing of dry fermented sausages.
    Olivares A, Navarro JL, Flores M.
    Meat Sci; 2011 Mar; 87(3):264-73. PubMed ID: 21112159
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  • 10. Changes in physico-chemical properties and volatile compounds throughout the manufacturing process of dry-cured foal loin.
    Lorenzo JM, Carballo J.
    Meat Sci; 2015 Jan; 99():44-51. PubMed ID: 25280362
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  • 11. Sensory quality of selected raw ripened meat products.
    Węsierska E, Palka K, Bogdańska J, Chabior K, Barwińska E.
    Acta Sci Pol Technol Aliment; 2013 Jan; 12(1):41-50. PubMed ID: 24584864
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  • 12. Sensory acceptability of slow fermented sausages based on fat content and ripening time.
    Olivares A, Navarro JL, Salvador A, Flores M.
    Meat Sci; 2010 Oct; 86(2):251-7. PubMed ID: 20510528
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  • 13. Yeast inoculation as a strategy to improve the physico-chemical and sensory properties of reduced salt fermented sausages produced with entire male fat.
    Corral S, Belloch C, López-Díez JJ, Salvador A, Flores M.
    Meat Sci; 2017 Jan; 123():1-7. PubMed ID: 27579788
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  • 14. Properties and aromatic profile of dry-fermented sausages produced from Krškopolje pigs reared under organic and conventional rearing regime.
    Škrlep M, Čandek-Potokar M, Tomažin U, Batorek Lukač N, Flores M.
    Animal; 2018 Jun; 12(6):1316-1323. PubMed ID: 29070093
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  • 18. Effect of the use of a commercial phosphate mixture on selected quality characteristics of 2 Spanish-style dry-ripened sausages.
    Fonseca B, Kuri V, Zumalacárregui JM, Fernández-Diez A, Salvá BK, Caro I, Osorio MT, Mateo J.
    J Food Sci; 2011 Jun; 76(5):S300-5. PubMed ID: 22417444
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  • 19. Konjac gel as pork backfat replacer in dry fermented sausages: processing and quality characteristics.
    Ruiz-Capillas C, Triki M, Herrero AM, Rodriguez-Salas L, Jiménez-Colmenero F.
    Meat Sci; 2012 Oct; 92(2):144-50. PubMed ID: 22608829
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  • 20. Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages.
    Alejandre M, Poyato C, Ansorena D, Astiasarán I.
    Meat Sci; 2016 Nov; 121():107-113. PubMed ID: 27300155
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