Effect of chestnut flour and probiotic microorganism on the functionality of dry-cured meat sausages-Reference-Cited by-同舟云学术

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Effect of chestnut flour and probiotic microorganism on the functionality of dry-cured meat sausages

Published:2020-12 Issue: Volume:134 Page:110197
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Sirini N.,Roldán A.,Lucas-González R.,Fernández-López J.,Viuda-Martos M.,Pérez-Álvarez J.A.,Frizzo L.S.,Rosmini M.R.

Funder

Agencia Nacional de Promoción Científica y Tecnológica

Universidad Nacional del Litoral

CYTED Ciencia y Tecnología para el Desarrollo

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Technological characterisation of probiotic lactic acid bacteria as starter cultures for dry fermented sausages;Agüero;Foods,2020

2. Chemical safety of meat and meat products;Andrée;Meat Science,2010

3. Official methods of analysis;AOAC,1999

4. Physical requirements guidelines for sensory evaluation laboratories. STP 913;ASTM,1986

5. Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruit;Barreira;Food Chemistry,2008

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