Evaluation of an autochthonous starter culture on the production of a traditional dry fermented sausage from Chaco (Argentina) at a small-scale facility-Reference-Cited by-同舟云学术

Evaluation of an autochthonous starter culture on the production of a traditional dry fermented sausage from Chaco (Argentina) at a small-scale facility

Published:2016-05 Issue: Volume:115 Page:41-44
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Palavecino Prpich Noelia Z.,Garro Oscar A.,Romero Mara,Judis María A.,Cayré María E.,Castro Marcela P.^ORCID

Funder

ANPCyT

UNCAUS

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

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2. Effect of selected autochthonous starter cultures on processing and quality characteristics of Greek fermented sausages;Baka;LWT — Food Science and Technology,2011

3. Evaluation of different starter cultures (Staphylococci plus lactic acid bacteria) in semi-ripened salami stuffed in swine gut;Bedia;Meat Science,2011

4. Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits;Casaburi;Food Microbiology,2008

5. Effect of autochthonous starter cultures in the production of “salchichón”, a traditional Iberian dry-fermented sausage, with different ripening processes;Casquete;LWT — Food Science and Technology,2011

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