Салямі (Ukrainian Wikipedia)

Analysis of information sources in references of the Wikipedia article "Салямі" in Ukrainian language version.

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1britishcharcuterie.live

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1smithsonianmag.com

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1lifeinitaly.com

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50webs.com

lpoli.50webs.com

Len Poli: Making salami at home, Sonoma Mountain Sausage, 4 September 2016

archive.org

Bohme, H.M.; Mellett, F.D.; Dicks, L.M.T.; Basson, D.S. (1996). Production of salami from ostrich meat with strains of Lactobacillus sake, Lactobacillus curvatus and Micrococcus sp. Meat Science. 44 (3): 173—180. doi:10.1016/S0309-1740(96)00083-6. ISSN 0309-1740. PMID 22060827.

britishcharcuterie.live

What is.... Salami?(англ.)

delallo.com

All About Salami(англ.)

doi.org

Barbut, S. (June 2010). Color Development During Natural Fermentation and Chemical Acidification of Salami-type Products. Journal of Muscle Foods. 21 (3): 499—580. doi:10.1111/j.1745-4573.2009.00198.x.
Bohme, H.M.; Mellett, F.D.; Dicks, L.M.T.; Basson, D.S. (1996). Production of salami from ostrich meat with strains of Lactobacillus sake, Lactobacillus curvatus and Micrococcus sp. Meat Science. 44 (3): 173—180. doi:10.1016/S0309-1740(96)00083-6. ISSN 0309-1740. PMID 22060827.
Cevolia, Chiara; Fabbria, Angelo; Tabanellib, Giulia; Montanarib, Chiara; Gardinia, Fausto; Lanciottia, Rosalba; Guarnieria, Adriano (July 2014). Finite element model of salami ripening process and successive storage in package. Journal of Food Engineering. 132: 14—20. doi:10.1016/j.jfoodeng.2014.02.003. Процитовано 19 березня 2016.
van Schalkwyk, D.L.; McMillin, K.W.; Booyse, Mardé; Witthuhn, R.C.; Hoffman, L.C. (May 2011). Physico-chemical, microbiological, textural and sensory attributes of matured game salami produced from springbok (Antidorcas marsupialis), gemsbok (Oryx gazella), kudu (Tragelaphus strepsiceros) and zebra (Equus burchelli) harvested in Namibia. Meat Science. 88 (1): 36—44. doi:10.1016/j.meatsci.2010.11.028. PMID 21185658.

lifeinitaly.com

Salami-Salame(англ.)

nih.gov

pubmed.ncbi.nlm.nih.gov

Bohme, H.M.; Mellett, F.D.; Dicks, L.M.T.; Basson, D.S. (1996). Production of salami from ostrich meat with strains of Lactobacillus sake, Lactobacillus curvatus and Micrococcus sp. Meat Science. 44 (3): 173—180. doi:10.1016/S0309-1740(96)00083-6. ISSN 0309-1740. PMID 22060827.
van Schalkwyk, D.L.; McMillin, K.W.; Booyse, Mardé; Witthuhn, R.C.; Hoffman, L.C. (May 2011). Physico-chemical, microbiological, textural and sensory attributes of matured game salami produced from springbok (Antidorcas marsupialis), gemsbok (Oryx gazella), kudu (Tragelaphus strepsiceros) and zebra (Equus burchelli) harvested in Namibia. Meat Science. 88 (1): 36—44. doi:10.1016/j.meatsci.2010.11.028. PMID 21185658.

smithsonianmag.com

There Are Museums For Everything–Even Salami(англ.)

upm.edu.my

ifrj.upm.edu.my

Aquilanti, L., Garofalo, C., Osimani, A. and Clementi, F.: Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries: an overview, in: International Food Research Journal 23(2): 429-445 (2016)

worldcat.org

Bohme, H.M.; Mellett, F.D.; Dicks, L.M.T.; Basson, D.S. (1996). Production of salami from ostrich meat with strains of Lactobacillus sake, Lactobacillus curvatus and Micrococcus sp. Meat Science. 44 (3): 173—180. doi:10.1016/S0309-1740(96)00083-6. ISSN 0309-1740. PMID 22060827.

zenodo.org

Cevolia, Chiara; Fabbria, Angelo; Tabanellib, Giulia; Montanarib, Chiara; Gardinia, Fausto; Lanciottia, Rosalba; Guarnieria, Adriano (July 2014). Finite element model of salami ripening process and successive storage in package. Journal of Food Engineering. 132: 14—20. doi:10.1016/j.jfoodeng.2014.02.003. Процитовано 19 березня 2016.