Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains ofLAB-Reference-Cited by-同舟云学术

Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains ofLAB

Published:2019-06-19 Issue:3 Volume:55 Page:1069-1079
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Kęska Paulina¹,Stadnik Joanna¹^ORCID,Wójciak Karolina Maria¹^ORCID,Neffe‐Skocińska Katarzyna²

Affiliation:

1. Department of Animal Raw Materials Technology Faculty of Food Science and Biotechnology University of Life Sciences in Lublin Skromna 8 20‐704 Lublin Poland

2. Department of Food Gastronomy and Food Hygiene Faculty of Human Nutrition and Consumer Sciences Warsaw University of Life Sciences – SGGW Nowoursynowska 159 C 02‐776 Warsaw Poland

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14252

Reference54 articles.

1. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid

2. The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages

3. Evaluation of different starter cultures (Staphylococci plus Lactic Acid Bacteria) in semi-ripened Salami stuffed in swine gut

4. Effect of starter culture on proteolytic changes during processing of fermented beef sausages

5. Sensory Property Relationships to Chemical Data of Italian-type Dry-cured Ham

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