Role of microbiota and its ecological succession on flavor formation in traditional dry-cured ham: a review
Author:
Affiliation:
1. School of Food and Biological Engineering, Hefei University of Technology, Hefei, P.R. China
2. Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, P.R. Hefei, China
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2023.2286634
Reference101 articles.
1. Influence of low-sodium mixtures of salts on the post-salting stage of dry-cured ham process
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3. Characterization and control of microbial black spot spoilage in dry-cured Iberian ham
4. A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety
5. Penicillium Populations in Dry-Cured Ham Manufacturing Plants
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