ARTICLE
|
doi:10.20944/preprints202410.0373.v1
Subject:
Engineering,
Industrial And Manufacturing Engineering
Keywords:
Purslane; Sausages; Lipid oxidation; Fatty acid composition; Thiobarbituric acid; Ferric Reducing Antioxidant Power; DPPH radical scavenging activity; Shelf life
Online: 7 October 2024 (03:41:53 CEST)
REVIEW
|
doi:10.20944/preprints202303.0301.v1
Subject:
Biology And Life Sciences,
Immunology And Microbiology
Keywords:
traditional dry fermented sausages; protection policy; desired microbiota; lactic acid bacteria; coagulase negative staphylococci; autochthonous cultures; safety; sensory quality
Online: 16 March 2023 (09:02:51 CET)