Salamis

 
National Institutes of Health

Topic mentions per year

Topic mentions per year

1969-2017
02419692017

Papers overview

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2017
2017
This study aimed at evaluating the effect of Oregano vulgaris extract supplementation of heavy pig diet on the microbiological… (More)
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2011
2011
BACKGROUND Enteroccocci occur and may compete well in fermented sausages and Enterococcus faecium represents that species of the… (More)
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2011
2011
This research evaluates the effect of applying lactic acid bacteria (LAB) in meat fermented sausage type salami. Experimental… (More)
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2004
2004
The effects of light source on the acceptability of Hungarian, Hot-Hungarian and regular salamis were investigated. The color of… (More)
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2002
2002
Application of interesterified plant oils (IPOs) prepared from palm, cottonseed and olive oil (IPaO, ICO and IOO, respectively… (More)
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1999
1999
Hypersensitivity pneumonitis (HP) is the clinical manifestation of an pulmonary immunological reaction to inhaled antigens. The… (More)
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1998
1998
Lactococcus lactis DPC4268 is widely used for Cheddar cheese manufacture in Ireland where it is recognised for its reliable fast… (More)
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1998
1998
The suitability of backfat high in polyunsaturated fatty acids (PUFA) for salami manufacture was assessed. Eighty pigs (barrows… (More)
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1997
1997
Mechanically separated seal meat (MSSM) at 10% (SM-10) and 20% (SM-20) or seal protein hydrolysate (SPH) at 1% (SPH-1) and 2… (More)
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1969
1969
Italian-type salamis contaminated with Aspergillus flavus were more likely to develop aflatoxins during aging than were smoked… (More)
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