Oxidation in traditional mediterranean meat products

Oxidative processes in meat and meat products: Quality implications

Joseph Kanner · Meat Science · 1994 · 732 citations

Meat Packaging, Biochemistry, Quality Implications +7

Sensory Property Relationships to Chemical Data of Italian‐type Dry‐cured Ham

Maria Careri, Alessandro Mangia, Germana Barbieri et al. · Journal of Food Science · 1993 · 295 citations

Food Chemistry, Nutrition, Sensory Science (Food Sensory Science) +14

Cholesterol Oxides in Foods of Animal Origin

P. PANIANGVAIT, Annie J. King, A. Daniel Jones et al. · Journal of Food Science · 1995 · 280 citations

Lipid Analysis, Nutrition, Dietary Exposure +19

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

Aroma components from dried sausages fermented with Staphylococcus xylosus

Louise H. Stahnke · Meat Science · 1994 · 250 citations

Food Chemistry, Food Fermentation, Food Processing +4