Dry fermented sausages.

Antibacterial activity of Lactobacillus sake isolated from meat

Ulrich Schillinger, F K L�cke · Applied and Environmental Microbiology · 1989 · 1.3K citations · Full text

Inhibitory Activity, Antimicrobial Susceptibility, Antibacterial Activity +11

Oxidative processes in meat and meat products: Quality implications

Joseph Kanner · Meat Science · 1994 · 732 citations

Meat Packaging, Biochemistry, Quality Implications +7

A new route of transmission for Escherichia coli: infection from dry fermented salami.

John Tilden, W.A. Young, A M McNamara et al. · American Journal of Public Health · 1996 · 416 citations · Full text

Amino acid-decarboxylase activity of bacteria isolated from fermented pork sausages

Sara Bover‐Cid, Marta Hugas, María Izquierdo‐Pulido et al. · International Journal of Food Microbiology · 2001 · 287 citations

Food Fermentation, Food Microbiology, Amino Acid-decarboxylase Activity +2

Effects of starter cultures on the formation of flavour compounds in dry sausage

Jean‐Louis Berdagué, P. Monteil, Marie‐Christine Montel et al. · Meat Science · 1993 · 264 citations

Food Chemistry, Starter Cultures, Food Fermentation +8