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Dynamics of the yeast flora in artisanal country style and industrial dry cured sausage (yeast in fermented sausage)

机译：乡村风格和工业干腌香肠（发酵香肠中的酵母）中酵母菌群的动态

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Mendonça Regina C.S.; Gouvêa Delaine M.; Hungaro Humberto M.; Sodré Arthur de F.; Querol-Simon Amparo;
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年度 2013
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1. Dynamics of the yeast flora in artisanal country style and industrial dry cured sausage (yeast in fermented sausage). [J] . Mendonca R. C. S, Gouvea D. M, Hungaro H. M, Food Control . 2013,第1期

机译：乡村风格和工业干腌香肠（发酵香肠中的酵母）中酵母菌群的动态。
2. Biogenic amine and microbiological profile of Serbian dry fermented sausages of artisanal and industrial origin and associated health risk [J] . Ljilja Torovic, Vera Gusman, Svetlana Kvrgic Food additives & contaminants . 2020,第1期

机译：手工和工业来源的塞尔维亚干发酵香肠的生物胺和微生物谱以及相关的健康风险
3. Meaty aroma notes from free amino acids and thiamine in nitrite-reduced, dry-fermented, yeast-inoculated sausages [J] . Flores Monica, Perea-Sanz Laura, Lopez-Diez Jose Javier, Food Chemistry . 2021,第Nova1期

机译：来自免费氨基酸和硫胺素在亚硝酸盐减少，干发酵，酵母接种的香肠中的肉味香气
4. COMPARISON OF FLAVOR COMPONENTS IN DRY SAUSAGES OBTAINED FROM COMMERCIAL AND NON-FERMENTED SAUSAGES FROM PROTECTED ORIGIN [C] . Alicia Olivares, Jose Luis Navarro, Monica Flores International Flavor Conference . 2010

机译：从受保护起源的商业和非发酵香肠中获得的干香肠中香料组分的比较
5. Application of mustard and its derivatives for control of Escherichia coli O157:H7 in dry-cured fermented ham and sausage [D] . Graumann, Gary Helmut 2008

机译：芥菜及其衍生物在干火腿和香肠中控制大肠杆菌O157：H7的应用
6. Functional Characteristics of Lactobacillus and Yeast Single Starter Cultures in the Ripening Process of Dry Fermented Sausage [O] . Yingli Liu, Zhen Wan, Kalekristos Woldemariam Yohannes, 2020

机译：干发酵香肠成熟过程中乳酸杆菌和酵母单启动培养的功能特征
7. Functional Characteristics of Lactobacillus and Yeast Single Starter Cultures in the Ripening Process of Dry Fermented Sausage [O] . Yingli Liu, Zhen Wan, Kalekristos Woldemariam Yohannes, 2021

机译：干发酵香肠成熟过程中乳酸杆菌和酵母单启动培养的功能特征

Dynamics of the yeast flora in artisanal country style and industrial dry cured sausage (yeast in fermented sausage)

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