Effect of GdL Addition on Physico-chemical Properties of Fermented Sausages during Ripening
Author:
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201525961777176.pdf
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1. COLOR DEVELOPMENT DURING NATURAL FERMENTATION AND CHEMICAL ACIDIFICATION OF SALAMI-TYPE PRODUCTS
2. Production of salami from ostrich meat with strains of Lactobacillus sake, Lactobacillus curvatus and Micrococcus sp.
3. Molecular basis of protein functionality with special consideration of cold-set gels derived from heat-denatured whey
4. Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures
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