Microbiological, Biochemical and Textural Characteristics of a Tunisian Dry Fermented Poultry Meat Sausage Inoculated With Selected Starter Cultures-Reference-Cited by-同舟云学术

Microbiological, Biochemical and Textural Characteristics of a Tunisian Dry Fermented Poultry Meat Sausage Inoculated With Selected Starter Cultures

Published:2014-11-06 Issue:1 Volume:35 Page:75-85
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

El Adab Sabrine¹,Essid Ines¹²,Hassouna Mnasser¹

Affiliation:

1. Research Unity “Food and Science Technologies-UR 04 AGR02”; High Food Industries School of Tunisia; 58 Avenue Alain Savary Tunis El Khadra 1003 Tunisia

2. Department of Animal Resources, Fisheries and Food Technology; National Agronomic Institute of Tunisia; Tunis-Mahrajène Tunisia

Funder

Research Councils UK

Wellcome Trust

National Institutes of Health

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfs.12164/fullpdf

Reference69 articles.

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3. The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages;AroAro;Food Chem.,2010

4. Evaluation of different starter cultures (staphylococci plus lactic acid bacteria) in semi-ripened Salami stuffed in swine gut;Bedia;Meat Sci.,2011

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