(Q82408760)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063401%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

title

The effect of nitrite and starter culture on microbiological quality of "chorizo"-a Spanish dry cured sausage (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063401%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

author name string

González B

series ordinal

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063401%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

Díez V

series ordinal

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063401%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

publication date

1 March 2002

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063401%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

number of pages

4

1 reference

inferred from page(s)

published in

Meat Science

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063401%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

volume

60

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063401%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

issue

3

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063401%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

page(s)

295-298

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063401%20AND%20SRC:MED&resulttype=core&format=json

Starters in the processing of meat products

16 January 2020

cites work

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900137-1

7 January 2021

Changes in several constituents during the ripening of 'Chorizo' - A spanish dry sausage

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900137-1

7 January 2021

Characterisation of lactic acid bacteria isolated from naturally fermented Greek dry salami

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900137-1

7 January 2021

Effect of pre-ripening on microbial and chemical changes in dry fermented sausages

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900137-1

7 January 2021

Effect of nitrate and nitrite curing salts on microbial changes and sensory quality of rapid ripened sausages

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900137-1

7 January 2021

10.1016/S0309-1740(01)00137-1

Identifiers

DOI

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22063401%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

1 reference