Salami - Wikipedia

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Lexico UK English Dictionary. Oxford University Press. n.d. ^ Toldra, Fidel (2012). Biochemistry of Fermented Meat, in Food Biochemistry and Food Processing, Second Edition. Oxford, UK: Wiley-Blackwell. p. 331. ISBN 978-0-8138-0874-1. ^ "Etimologia : salame;". etimo.it. ^ Toldra, Fidel (2014). Handbook of Fermented Meat and Poultry. Chichester, UK: John Wiley and Sons. p. 3. ISBN 978-1-118-52265-3. ^ Bertolini, Massimo; Ferretti, Gino; Grassi, Andrea; Montanari, Roberto (December 2006). "Seasoning Process Design Optimization for an Ascending Flow Ripening Chamber". Journal of Food Engineering. 77 (3): 529–538. doi:10.1016/j.jfoodeng.2005.06.067. ^ Hui, Y. H, ed. (2007). Handbook of Food Products Manufacturing. doi:10.1002/0470113553. ISBN 978-0-470-11355-4. ^ a b Toldrá, Fidel; Hui, Y. H; Astiasarán, Iciar; Sebranek, Joseph G; Talon, Règine, eds. (2014). Handbook of Fermented Meat and Poultry. doi:10.1002/9781118522653. 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Journal of Muscle Foods. 21 (3): 499–580. doi:10.1111/j.1745-4573.2009.00198.x. ^ 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) ^ Len Poli: Making salami at home, Sonoma Mountain Sausage, 4 September 2016 ^ 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. ^ Aquilanti, Lucia; Santarellia, Sara; Silvestria, Gloria; Osimania, Andrea; Petruzzellib, Annalisa; Clementia, Francesca (November 2007). "The microbial ecology of a typical Italian salami during its natural fermentation". 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"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. ^ a b c d e f g Söllner, Kerstin; Schieberl6irst2=Peter (9 April 2009). "Decoding the Key Aroma Compounds of a Hungarian-Type Salami by Molecular Sensory Science Approaches". Journal of Agricultural and Food Chemistry. 57 (10): 4319–4327. doi:10.1021/jf900402e. PMID 19358532. ^ a b c d Lorenzo, José Manuel; Bedia, Mario; Bañón, Sancho (1 March 2013). "Relationship between flavour deterioration and the volatile compound profile of semi-ripened sausage". Meat Science. 93 (3): 614–620. doi:10.1016/j.meatsci.2012.11.006. PMID 23273472. ^ a b Marangoni, Cristiane; Moura, Neusa Fernandes de (March 2011). "Sensory profile of Italian salami with coriander (Coriandrum sativum L.) essential oil". Food Science and Technology (Campinas). 31 (1): 119–123. doi:10.1590/S0101-20612011000100016. ISSN 0101-2061. ^ "Italian Salami-Salame". LifeInItaly.com. Retrieved 12 February 2010. ^ a b c d e f g h Vignolo, Graciela; Fontana, Cecilia; Fadda, Silvina (1 January 2010). Fellow, Fidel Toldrá Ph D. researchessor member (ed.). Semidry and Dry Fermented Sausages. Wiley-Blackwell. pp. 379–398. doi:10.1002/9780813820897.ch22. ISBN 978-0-8138-2089-7. ^ a b c Samelis, John; Metaxopoulos, John; Vlassi, Maria; Pappa, Aristea (20 October 1998). "Stability and safety of traditional Greek salami — a microbiological ecology study". International Journal of Food Microbiology. 44 (1–2): 69–82. doi:10.1016/S0168-1605(98)00124-X. PMID 9849785. ^ Ludman, S.; Perrin, Y.; Caubet, J. C.; Wassenberg, J. (2013). "Perplexing cases of allergy to salami". The Journal of Allergy and Clinical Immunology: In Practice. 1 (1): 97–98. doi:10.1016/j.jaip.2012.10.002. PMID 24229829. ^ a b c Del Nobilea, Matteo Alessandro; Conteb, Amalia; Incoronatob, Anna Lucia; et al. (January 2009). "New strategies for reducing the pork back-fat content in typical Italian salami". Meat Science. 81 (1): 263–269. doi:10.1016/j.meatsci.2008.07.026. PMID 22063993. ^ Tilden, J. Jr; Young, W.; McNamara, A. M.; et al. (1996). "A new route of transmission for escherichia coli: Infection from dry fermented salami". American Journal of Public Health. 86 (8 Pt 1): 1142–1145. doi:10.2105/ajph.86.8_pt_1.1142. PMC 1380627. PMID 8712275. ^ a b c Cenci, Aline Maria; Ugalde, Mariane Lobo; Steffens, Juliana; et al. (January 2015). "Control of Penicillium sp. on the Surface of Italian Salami Using Essential Oils". Food Technology and Biotechnology. 53 (3): 342–347. doi:10.17113/ftb.53.03.15.3877. PMC 5068374. PMID 27904367.