Partial replacement of nitrite by annatto as a colour additive in sausage

High pressure processing applied to cooked sausage manufacture: physical properties and sensory analysis

M. Mor‐Mur, J. Yuste · Meat Science · 2003 · 123 citations

Agriculture, Food Science, Materials Engineering +17

Inhibition of Clostridium botulinum by Spice Extracts and Aliphatic Alcohols

C. N. Huhtanen · Journal of Food Protection · 1980 · 113 citations

Life Sciences, Food Science, Microbiology +9

Evaluation of sodium lactate as a replacement for conventional chemical preservatives in comminuted sausages inoculated with Listeria monocytogenes

Soon Hee Choi, Koo Bok Chin · Meat Science · 2003 · 106 citations

Agriculture, Food Science, Microbiology +17

Effect of Nitrite and Nitrate on Toxin Production by <i>Clostridium botulinum</i> and on Nitrosamine Formation in Perishable Canned Comminuted Cured Meat

L. N. Christiansen, Ralph W. Johnston, Donald A. Kautter et al. · Applied Microbiology · 1973 · 99 citations · Full text

Agriculture, Food Science, Food Microbiology +16

Fatty acid composition and quality characteristics of low-fat cooked sausages made with beef and chicken meat, tomato juice and sunflower oil

Osman Şimşek, Merve Dinç Işıklı · Meat Science · 2002 · 83 citations

Agriculture, Food Science, Nutritional Sciences +15