An innovative method for the preparation of mum (Thai fermented sausages) with acceptable technological quality and extended shelf-life

TEXTURE PROFILE ANALYSIS

Malcolm C. Bourne · Food technology · 1978 · 2.7K citations

Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids

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Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activities

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Color Characteristics of Irradiated Vacuum‐Packaged Pork, Beef, and Turkey

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