Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages

THE DIET AND 15-YEAR DEATH RATE IN THE SEVEN COUNTRIES STUDY

Ancel Keys, ALESSANDRO MIENOTTI, MARITI J. KARVONEN et al. · American Journal of Epidemiology · 1986 · 1.8K citations

Public Health, Nutrition, Epidemiologic Methods +13

Antimicrobial substances from lactic acid bacteria for use as food preservatives

M.A. Daeschel · Food technology · 1989 · 424 citations

Agriculture, Food Science, Microbiology +16

Consumption of Olive Oil and Specific Food Groups in Relation to Breast Cancer Risk in Greece

Antonia Trichopoulou, Klea Katsouyanni, Sherri O. Stuver et al. · JNCI Journal of the National Cancer Institute · 1995 · 371 citations

Public Health, Nutrition, Nutritional Sciences +17

Inulin as fat substitute in low fat, dry fermented sausages

Encarnación Serrano Mendoza, M.L. Garcı́a, Carmen Casás et al. · Meat Science · 2001 · 346 citations

Agriculture, Food Science, Nutritional Sciences +12

Low-fat meat products—technological problems with processing

J.T. Keeton · Meat Science · 1994 · 320 citations

Agriculture, Biochemistry, Food Science +10