You are on the new improved site. You can view the old site in view-only mode here until June 27, 2026

Filter Results

Search all journals

Enter search terms…

Advanced search

/

About

About Sage
About Sage Journals
Privacy Policy
Terms of Use
Contact Us
Help

Information for

Authors
Editors
Librarians
Researchers
Reviewers
Frequently asked questions

Copyright © 2026 by Sage Publications.京ICP备09090397号-11

Search results

Search results page

Articles (10)

Journals (0)

1-10 of 10 results for dry fermented sausage

Sort by:

Relevance

Select all

Select all

Sort by:

Relevance

Select article: Effect of Processing in Volatiles from a Portuguese Traditional Dry-fermented Ripened Sausage ‘Chouriço Grosso Borba-Estremoz PGI’

Retricted access

Research article

First published 2011-2

Effect of Processing in Volatiles from a Portuguese Traditional Dry-fermented Ripened Sausage ‘Chouriço Grosso Borba-Estremoz PGI’

A.M. Partidário, C. Roseiro, C. Santos

Food Science and Technology International

Select article: Efecto del uso combinado de la Pronasa E y de un extracto fúngico (Mucor racemosus forma sphaerosporus) en la maduración de embutidos crudos curados / Effect of the combined use of Pronase E and a fungal extract (Mucor racemosus forma sphaerosporus) on the ripening of dry fermented sausages

Retricted access

Research article

First published 1999-8

Efecto del uso combinado de la Pronasa E y de un extracto fúngico (Mucor racemosus forma sphaerosporus) en la maduración de embutidos crudos curados / Effect of the combined use of Pronase E and a fungal extract (Mucor racemosus forma sphaerosporus) on the ripening of dry fermented sausages

J.M. Bruna, M. Fernández, E. Hierro [...]

Food Science and Technology International

Select article: Innovative strategies to enhance the sensory quality of dry fermented sausages containing lactic ingredients by the addition of exogenous enzymes

Retricted access

Research article

First published 2022-7

Innovative strategies to enhance the sensory quality of dry fermented sausages containing lactic ingredients by the addition of exogenous enzymes

Katharina Stollewerk, Anna Jofré, Josep Comaposada [...]

Food Science and Technology International

Select article: Acidity,Proteolysis and Lipolysis Changes in Rapid-Cured Fermented Sausage Dried at Different Temperatures

Retricted access

Research article

First published 2001-06

Acidity,Proteolysis and Lipolysis Changes in Rapid-Cured Fermented Sausage Dried at Different Temperatures

T. Bolumar, P. Nieto, J. Flores

Food Science and Technology International

Select article: Detection of Factors Affecting the Acquisition of Visible-Near Infrared Fibre-Optic Probe Spectra of Commercial Meat Products

Retricted access

Research article

First published 2008-4

Detection of Factors Affecting the Acquisition of Visible-Near Infrared Fibre-Optic Probe Spectra of Commercial Meat Products

Antonio J. Gaitán-Jurado, Francisco Rincón, Victor Ortiz-Somovilla [...]

Journal of Near Infrared Spectroscopy

Select article: Utilización de cultivos iniciadores en la elaboración de chorizo y su influencia en las propiedades sensoriales / Use of starter cultures in dry-fermented sausage (chorizo) and their influence on the sensory properties

Retricted access

Research article

First published 1997-2

Utilización de cultivos iniciadores en la elaboración de chorizo y su influencia en las propiedades sensoriales / Use of starter cultures in dry-fermented sausage (chorizo) and their influence on the sensory properties

C. González-Fernández, E.M. Santos, I. Jaime [...]

Food Science and Technology International

Select article: Characterization of volatile compounds responsible for the aroma in naturally fermented sausages by gas chromatography-olfactometry

Retricted access

Research article

First published 2015-3

Characterization of volatile compounds responsible for the aroma in naturally fermented sausages by gas chromatography-olfactometry

Alicia Olivares, José Luis Navarro, Mónica Flores

Food Science and Technology International

Select article: Fermented and Intermediate-Moisture Meat Products

Retricted access

Research article

First published 1991-6

Fermented and Intermediate-Moisture Meat Products

Lothar Leistner

Outlook on Agriculture

Select article: Changes in volatile compounds during ripening of chorizo de Pamplona elaborated with Lactobacillus plantarum and Staphylococcus carnosus Cambios en los compuestos volátiles durante la maduración del chorizo de Pamplona elaborado con Lactobacillus plantarum y Staphylococcus carnosus

Retricted access

Research article

First published 2000-12

Changes in volatile compounds during ripening of chorizo de Pamplona elaborated with Lactobacillus plantarum and Staphylococcus carnosus Cambios en los compuestos volátiles durante la maduración del chorizo de Pamplona elaborado con Lactobacillus plantarum y Staphylococcus carnosus

D. Ansorena, I. Astiasarán, J. Bello

Food Science and Technology International

Select article: Effects of Temperature,Humidity and Additives on the Formation of Biogenic Amines in Sucuk during Ripening and Storage Periods

Retricted access

Other

First published 2004-02

Effects of Temperature,Humidity and Additives on the Formation of Biogenic Amines in Sucuk during Ripening and Storage Periods

H. Bozkurt, O. Erkmen

Food Science and Technology International

1
10 / page

Article type

Publication date

Subjects

Access