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Microbiological safety of Portuguese Dry-Fermented Chouriço Sausages as affected by Processing and Physicochemical Factors

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

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Beatriz Nunes Silva; Vasco Cadavez; Preciosa Pires; Teresa Dias; Ursula Gonzales-Barron;
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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 inoculating Lactobacillus sakei strains alone or together with Staphylococcus xylosus on microbiological, physicochemical, fatty acid profile, and sensory quality of Tunisian dry-fermented sausage [J] . Mohamed Boumaiza, Afef Najjari, Sana Jaballah, Journal of Food Processing and Preservation . 2021,第5期

机译：单独或一起接种乳酸杆菌和木糖和葡萄球菌的微生物，物理化学，脂肪酸剖面和突尼斯干发酵香肠的感觉品质的影响
4. Physicochemical and Microbiological Properties of Fermented Lamb Sausages using Probiotic Lactobacillus plantarum IIA-2C12 as Starter Culture [C] . Irma Isnafia Arief, Z. Wulandari, E.L. Aditia International Conference on Sustainable Future for Human Security . 2014

机译：利用益生菌乳酸杆菌IIA-2C12发酵羊肉香肠的物理化学和微生物特性作为起始培养物
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. Relating physicochemical and microbiological safety indicators during processing of linguiça , a Portuguese traditional dry-fermented sausage [O] . U. Gonzales-Barron, V. Cadavez, A.P. Pereira, 2015

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

Microbiological safety of Portuguese Dry-Fermented Chouriço Sausages as affected by Processing and Physicochemical Factors

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