Role of commercial starter cultures on microbiological, physicochemical characteristics, volatile compounds and sensory properties of dry-cured foal sausage-Reference-Cited by-同舟云学术

Role of commercial starter cultures on microbiological, physicochemical characteristics, volatile compounds and sensory properties of dry-cured foal sausage

Published:2016-05 Issue:5 Volume:6 Page:396-403
ISSN:2222-1808
Container-title:Asian Pacific Journal of Tropical Disease
language:en
Short-container-title:Asian Pacific Journal of Tropical Disease

Author:

Domínguez Rubén,Agregán Rubén,Lorenzo José Manuel

Publisher

Elsevier BV

Subject

Infectious Diseases,Microbiology (medical)

Reference37 articles.

1. Intramuscular and subcutaneous lipid fatty acid profile composition in male and female foals;Sarriés;Meat Sci,2006

2. Characterization of Micrococcaceae isolated from Iberian dry-cured sausages;Martín;Meat Sci,2007

3. Effects of starter cultures and fermentation climate on the properties of two types of typical Italian dry fermented sausages produced under industrial conditions;Tabanelli;Food Control,2012

4. Role of an autochthonous starter culture and the protease EPg222 on the sensory and safety properties of a traditional Iberian dry-fermented sausage “salchichón”;Casquete;Food Microbiol,2011

5. Effect of commercial starter cultures on physicochemical characteristics, microbial counts and free fatty acid composition of dry-cured foal sausage;Lorenzo;Food Control,2014

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