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| S-shape relationship between customer satisfaction and willingness to pay premium prices for high quality cured pork products in Spain | | Meat science |
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| Quality traits of wild boar mould-ripened salami manufactured with different selections of meat and fat tissue, and with and without bacterial starter cultures | | Meat science |
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| Functional foods as carriers for SYNBIO®, a probiotic bacteria combination | | International journal of food microbiology |
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| Physico-chemical, microbiological, textural and sensory attributes of matured game salami produced from springbok (Antidorcas marsupialis), gemsbok (Oryx gazella), kudu (Tragelaphus strepsiceros) and zebra (Equus burchelli) harvested in Namibia | | Meat science |
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| Mineral composition of Italian salami and effect of NaCl partial replacement on compositional, physico-chemical and sensory parameters | | Meat science |
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| A stochastic interspecific competition model to predict the behaviour of Listeria monocytogenes in the fermentation process of a traditional Sicilian salami | | European food research and technology |
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| Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus | | Food microbiology |
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| Influence of information on origin and technology on the consumer response: The case of soppressata salami | | Food quality and preference |
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| Functional foods as carriers for SYNBIO®, a probiotic bacteria combination | | International journal of food microbiology |
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| Inhibition of Listeria monocytogenes by a lactic acid bacterium isolated from Italian salami | | Food microbiology |
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| Investigation of the microbial ecology of Ciauscolo, a traditional Italian salami, by culture-dependent techniques and PCR-DGGE | | Meat science |
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| Shiga toxigenic Escherichia coli show strain dependent reductions under dry-fermented sausage production and post-processing conditions | | International journal of food microbiology |
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| Effect of selected dairy starter cultures on microbiological, chemical and sensory characteristics of swine and venison (Dama dama) nitrite-free dry-cured sausages | | Meat science |
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| Influence of different casings on salami produced with meat from buffalo and podolian cattle | | Journal of food quality |
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| Investigation of the microbial ecology of Ciauscolo, a traditional Italian salami, by culture-dependent techniques and PCR-DGGE | | Meat science |
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| The microbial ecology of a typical Italian salami during its natural fermentation | | International journal of food microbiology |
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| Effect of selected dairy starter cultures on microbiological, chemical and sensory characteristics of swine and venison (Dama dama) nitrite-free dry-cured sausages | | Meat science |
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| The inhibitory effect of natural microflora of food on growth of Listeria monocytogenes in enrichment broths | | International journal of food microbiology |
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| A stochastic interspecific competition model to predict the behaviour of Listeria monocytogenes in the fermentation process of a traditional Sicilian salami | | European food research and technology |
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| Species diversity and metabolic impact of the microbiota are low in spontaneously acidified Belgian sausages with an added starter culture of Staphylococcus carnosus | | Food microbiology |
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| Mineral composition of Italian salami and effect of NaCl partial replacement on compositional, physico-chemical and sensory parameters | | Meat science |
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| Functional foods as carriers for SYNBIO®, a probiotic bacteria combination | | International journal of food microbiology |
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| Elimination of Escherichia coli O157:H7 from Fermented Dry Sausages at an Organoleptically Acceptable Level of Microencapsulated Allyl Isothiocyanate | | Applied and environmental microbiology |
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| Fatty acid and volatile compounds from salami manufactured with yerba mate (Ilex paraguariensis) extract and pork back fat and meat from pigs fed on diets with partial replacement of maize with rice bran | | Food chemistry |
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| Effect of selected dairy starter cultures on microbiological, chemical and sensory characteristics of swine and venison (Dama dama) nitrite-free dry-cured sausages | | Meat science |
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| The inhibitory effect of natural microflora of food on growth of Listeria monocytogenes in enrichment broths | | International journal of food microbiology |
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| A stochastic interspecific competition model to predict the behaviour of Listeria monocytogenes in the fermentation process of a traditional Sicilian salami | | European food research and technology |
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| S-shape relationship between customer satisfaction and willingness to pay premium prices for high quality cured pork products in Spain | | Meat science |
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| Shiga toxigenic Escherichia coli show strain dependent reductions under dry-fermented sausage production and post-processing conditions | | International journal of food microbiology |
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| Effect of selected dairy starter cultures on microbiological, chemical and sensory characteristics of swine and venison (Dama dama) nitrite-free dry-cured sausages | | Meat science |
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| Sensory preferences and discrimination ability of children in relation to their body weight status | | Journal of sensory studies |
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| A stochastic interspecific competition model to predict the behaviour of Listeria monocytogenes in the fermentation process of a traditional Sicilian salami | | European food research and technology |
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| Quality traits of wild boar mould-ripened salami manufactured with different selections of meat and fat tissue, and with and without bacterial starter cultures | | Meat science |
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(Click to View)
| Influence of different casings on salami produced with meat from buffalo and podolian cattle | | Journal of food quality |
|
(Click to View)
| Physico-chemical, microbiological, textural and sensory attributes of matured game salami produced from springbok (Antidorcas marsupialis), gemsbok (Oryx gazella), kudu (Tragelaphus strepsiceros) and zebra (Equus burchelli) harvested in Namibia | | Meat science |
|
(Click to View)
| Influence of information on origin and technology on the consumer response: The case of soppressata salami | | Food quality and preference |
|
|
| taxonomy (2) |
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| The microbial ecology of a typical Italian salami during its natural fermentation | | International journal of food microbiology |
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| Occurrence and growth of yeasts in processed meat products - Implications for potential spoilage | | Meat science |
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| Sensory preferences and discrimination ability of children in relation to their body weight status | | Journal of sensory studies |
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| S-shape relationship between customer satisfaction and willingness to pay premium prices for high quality cured pork products in Spain | | Meat science |
|
(Click to View)
| Quality traits of wild boar mould-ripened salami manufactured with different selections of meat and fat tissue, and with and without bacterial starter cultures | | Meat science |
|
(Click to View)
| Functional foods as carriers for SYNBIO®, a probiotic bacteria combination | | International journal of food microbiology |
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