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Meat Science|November 9, 2011
Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels - Part I. Chemical and bacteriological dataL H StahnkeMeat Science|November 9, 2011
Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels - Part III. Sensory evaluationL H StahnkeMeat Science|November 9, 2011
Aroma components from dried sausages fermented with Staphylococcus xylosusL H StahnkeMeat Science|November 9, 2011
Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels - Part II. Volatile componentsL H StahnkeMeat Science|November 9, 2011
Dried sausages fermented with staphylococcus xylosus at different temperatures and with different ingredient levels. Part IV. Amino acid profileC Waade, L H StahnkeMeat Science|November 9, 2011
The influence of Debaryomyces hansenii and Candida utilis on the aroma formation in garlic spiced fermented sausages and model mincesP T Olesen, L H StahnkeMeat Science|November 9, 2011
Mould starter cultures for dry sausages-selection, application and effectsL O Sunesen, L H StahnkeMeat Science|November 9, 2011
Volatiles in a sausage surface model-influence of Penicillium nalgiovense, Pediococcus pentosaceus, ascorbate, nitrate and temperatureL O Sunesen, J Trihaas, L H StahnkePageof 1