blood sausage morcilla
Selected indexed studies
- Effect of modified atmosphere and vacuum packaging on some quality characteristics and the shelf-life of "morcilla", a typical cooked blood sausage. (Meat Sci, 2013) [PMID:22999312]
- Physicochemical and sensory characterisation of Morcilla de Burgos, a traditional Spanish blood sausage. (Meat Sci, 2003) [PMID:22063453]
- Spoilage of blood sausages morcilla de Burgos treated with high hydrostatic pressure. (Int J Food Microbiol, 2008) [PMID:18367280]
_Worker-drafted node — pending editorial review._
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- Effect of modified atmosphere and vacuum packaging on some quality characteristics and the shelf-life of "morcilla", a typical cooked blood sausage. (2013) pubmed
- Physicochemical and sensory characterisation of Morcilla de Burgos, a traditional Spanish blood sausage. (2003) pubmed
- Spoilage of blood sausages morcilla de Burgos treated with high hydrostatic pressure. (2008) pubmed
- A mathematical modeling approach to the quantification of lactic acid bacteria in vacuum-packaged samples of cooked meat: Combining the TaqMan-based quantitative PCR method with the plate-count method. (2020) pubmed
- Characterization and identification of lactic acid bacteria in "morcilla de Burgos". (2005) pubmed
- Microbiological and sensory changes in "Morcilla de Burgos" preserved in air, vacuum and modified atmosphere packaging. (2005) pubmed
- Microbial, sensory and volatile changes during the anaerobic cold storage of morcilla de Burgos previously inoculated with Weissella viridescens and Leuconostoc mesenteroides. (2009) pubmed
- A novel real-time PCR assay for the specific identification and quantification of Weissella viridescens in blood sausages. (2015) pubmed
- Effectiveness of combined preservation methods to extend the shelf life of Morcilla de Burgos. (2009) pubmed
- The influence of different preservation methods on spoilage bacteria populations inoculated in morcilla de Burgos during anaerobic cold storage. (2009) pubmed