Concepedia

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 · 31 references

Concepts

AgricultureFood ScienceMicrobiologyFood ChemistryFood MicrobiologyMeat ScienceFood SpoilageMeat FlavorMeat MicrobiologyMeat Shelf LifeMeat SpoilageMicrobiological Examination Of MeatBiochemical Quality ChangesMeat Spoilage MicrobiologyProcessing Effects On Meat QualityRipening Of Fermented MeatSausage Processing

References

31

A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

E. G. Bligh, W. J. Dyer · Canadian Journal of Biochemistry and Physiology · 1959 · 48.9K citations

Life Sciences, Biochemistry, Zoology +9

A modified ninhydrin colorimetric analysis for amino acids

Hyman Rosen · Archives of Biochemistry and Biophysics · 1957 · 2.2K citations

Natural Sciences, Biochemistry, Chemistry +7

The role of triglycerides and phospholipids in the aroma of cooked beef

Donald S. Mottram, Robert A. Edwards · Journal of the Science of Food and Agriculture · 1983 · 282 citations

Agriculture, Animal Sciences, Food Science +17

Estimating carbonyl compounds in rancid fats and foods

A. S. Henick, M. F. Benca, J. H. Mitchell · Journal of the American Oil Chemists Society · 1954 · 194 citations

Agriculture, Chemistry, Food Science +14

Lipolysis, proteolysis and formation of volatile components during ripening of a fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as starter cultures

Gunilla Johansson, Jean‐Louis Berdagué, Mats Larsson et al. · Meat Science · 1994 · 190 citations

Agriculture, Food Science, Microbiology +17