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For: Ayachi BE, Daoudi A, Benkerroum N. Effectiveness of Commercial Organic Acids’ Mixture (AcetolacTM) to Extend the Shelf Life and Enhance the Microbiological Quality of Merguez Sausages. ACTA ACUST UNITED AC 2007. [DOI: 10.3923/ajft.2007.190.195] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Number Cited by Other Article(s)
1
Current trends in natural preservatives for fresh sausage products. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.05.003] [Citation(s) in RCA: 57] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
2
Storage stability of low-fat sodium reduced fresh merguez sausage prepared with olive oil in konjac gel matrix. Meat Sci 2013;94:438-46. [DOI: 10.1016/j.meatsci.2013.03.019] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2012] [Revised: 03/14/2013] [Accepted: 03/17/2013] [Indexed: 11/19/2022]
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