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Relating physicochemical and microbiological safety indicators during processing of linguiça , a Portuguese traditional dry-fermented sausage

机译：在葡萄牙传统的干发酵的香肠加工过程中，在Linguiça加工过程中涉及物理化学和微生物安全指标

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U. Gonzales-Barron; V. Cadavez; A.P. Pereira; A. Gomes; J.P. Araújo; M.J. Saavedra; L. Estevinho; F. Butler; P. Pires; T. Dias;
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1. Relating physicochemical and microbiological safety indicators during processing of linguica, a Portuguese traditional dry-fermented sausage [J] . Gonzales-Barron U., Cadavez V., Pereira A. P., Food research international . 2015,第DECa期

机译：葡萄牙传统干发酵香肠linguica加工过程中的理化和微生物安全指标
2. Effect of adding inulin as a partial substitute for corn oil on the physicochemical and microbiological characteristics during processing of dry-fermented chicken sausage [J] . Léia Zenaide Menegas, Tatiana Colombo Pimentel, Sandra Garcia, Journal of Food Processing and Preservation . 2017,第5期

机译：添加菊粉作为玉米油的部分替代品对干发酵鸡肉香肠理化和微生物特性的影响
3. Effect of processing in volatiles from a Portuguese traditional dry-fermented ripened sausage "Chourico Grosso Borba-Estremoz PGI". [J] . Partidario A. M, Roseiro C, Santos C. Food Science and Technology International . 2011,第1期

机译：葡萄牙传统干发酵熟香肠“ Chourico Grosso Borba-Estremoz PGI”的挥发物处理效果。
4. Differences in biogenic amines content of dry-fermented sausage Petrovskd klobdsa produced in traditional manner from hot deboned and cold meat [C] . Tomovic V., Petrovic Lj., Tasic T., ICoMST 2011;International conference of meat science and technology . 2012

机译：热去骨和冷肉用传统方式生产的干发酵香肠彼得罗夫斯克klobdsa的生物胺含量差异
5. Physicochemical and microbiological characteristics of surimi seafood under thermal and e-beam processing. [D] . Jaczynski, Jacek. 2002

机译：鱼糜海鲜在热和电子束加工下的理化和微生物学特征。
6. Aromatic Profile Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry [O] . Martin Škrlep, Marjeta Čandek-Potokar, Nina Batorek-Lukač, 2019

机译：使用有机和常规养殖方式饲养的Krškopolje猪猪肉生产的不含亚硝酸盐的干发酵香肠的芳香特性理化特性和感官特性
7. Microbiological safety of Portuguese Dry-Fermented Chouriço Sausages as affected by Processing and Physicochemical Factors [O] . Beatriz Nunes Silva, Vasco Cadavez, Preciosa Pires, 2018

机译：受加工和物理化学因素影响的葡萄牙干发酵的Chouriço香肠的微生物安全性

Relating physicochemical and microbiological safety indicators during processing of linguiça , a Portuguese traditional dry-fermented sausage

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