Diversity of the sensory characteristics of traditional dry sausages from the centre of France: Relation with regional manufacturing practice

This publication has 16 references indexed in Scilit:

• Characterisation of naturally fermented sausages produced in the North East of Italy
  Meat Science, 2005
• Characterization of the microbial flora from a traditional Greek fermented sausage
  Meat Science, 2005
• Molecular characterization of Lactobacillus species isolated from naturally fermented sausages produced in Greece, Hungary and Italy
  Food Microbiology, 2005
• Physicochemical, microbiological and sensory attributes for the characterization of Greek traditional sausages
  Meat Science, 2004
• Consumer Discrimination of Rancidity in Pork Loin Chops and Pork Sausages
  Journal of Food Science, 2002
• Which value can be granted to sensory profiles given by consumers? Methodology and results
  Food Quality and Preference, 2001
• Fixed or random assessors in sensory profiling?
  Food Quality and Preference, 1998
• Biochemical activities of Micrococcaceae and their effects on the aromatic profiles and odours of a dry sausage model
  Food Microbiology, 1996
• Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels — Part III. Sensory evaluation
  Meat Science, 1995
• Correspondence analysis in sensory evaluation
  Food Quality and Preference, 1991