The effect of nitrite and starter culture on microbiological quality of “chorizo”—a Spanish dry cured sausage

Characterisation of lactic acid bacteria isolated from naturally fermented Greek dry salami

John Samelis, F. Maurogenakis, J. Metaxopoulos · International Journal of Food Microbiology · 1994 · 181 citations

Agriculture, Food Science, Microbiology +14

Starters in the processing of meat products

Walter P. Hammes, Hermann J. Knauf · Meat Science · 1994 · 162 citations

Agriculture, Food Science, Food Engineering +10

Microbiological and biochemical changes during ripening of salchichón, a Spanish dry cured sausage

G. Lizaso, J. Chasco, M.J. Beriain · Food Microbiology · 1999 · 139 citations

Agriculture, Food Science, Microbiology +14

Microbiological processes in the manufacture of dry sausage and raw ham

F.-K. Luecke · ˜Die œFleischwirtschaft · 1986 · 111 citations

Agriculture, Food Science, Microbiology +16

Effect of nitrate and nitrite curing salts on microbial changes and sensory quality of non-fermented sausages

Yolanda Sanz, Rafael Candel i Vila, Fidel Toldrá · International Journal of Food Microbiology · 1998 · 65 citations

Agriculture, Food Science, Microbiology +17