Effect of Starter Cultures on Quality of Fermented Sausages
Author:
Funder
Rural Development Administration in Korea
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2022.e75
Reference53 articles.
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3. Bioactive properties of novel probiotic Lactococcus lactis fermented camel sausages: Cytotoxicity, angiotensin converting enzyme inhibition, antioxidant capacity, and antidiabetic activity;Ayyash;Food Sci Anim Resour,2020
4. Effect of the fungal protease EPg222 on proteolysis and texture in the dry fermented sausage ‘salchichón’;Benito;J Sci Food Agric,2005
5. Effect of Penicillium nalgiovense as protective culture in processing of dry-fermented sausage “salchichón”;Bernáldez;Food Control,2013
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