Effect of a novel starter culture and specific ripening conditions on microbiological characteristics of nitrate-free dry-cured pork sausages-Reference-Cited by-同舟云学术

Effect of a novel starter culture and specific ripening conditions on microbiological characteristics of nitrate-free dry-cured pork sausages

Published:2016-07-02 Issue:3 Volume:15 Page:358-374
ISSN:1828-051X
Container-title:Italian Journal of Animal Science
language:en
Short-container-title:Italian Journal of Animal Science

Author:

Cenci-Goga Beniamino T.¹^ORCID,Karama Musafiri¹,Sechi Paola¹,Iulietto Maria Francesca¹,Novelli Sara¹,Selvaggini Roberto²,Barbera Salvatore³

Affiliation:

1. Dipartimento di Medicina Veterinaria, University of Perugia, Perugia, Italy;

2. Dipartimento di Scienze Agrarie, Alimentari e Ambientali, University of Perugia, Perugia, Italy;

3. Dipartimento di Scienze Agrarie, Forestali e Alimentari, University of Torino, Torino, Italy

Funder

Regione Umbria Sviluppumbria iStart 2015

Publisher

Informa UK Limited

Subject

Animal Science and Zoology

Link

https://tandfonline.com/doi/pdf/10.1080/1828051X.2016.1204633

Reference43 articles.

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2. Anonymous. 2004. Sensory analysis – methodology – triangle test. ISO 4120:2004. G. Geneva, Switzerland: ISO – International Organization for Standardization.

3. Anonymous. 2014. Enterococcus faecium UBEF-41. Vol. 2015. Unique Biotech Ltd (UBL); [cited 2016 Jun]. Available from: http://uniquebiotech.com/products/animal_healthcare/enterococcus_faecium.

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