Effect of commercial starter cultures on volatile compound profile and sensory characteristics of dry-cured foal sausage
Author:
Affiliation:
1. Centro Tecnológico de la Carne de Galicia; Rúa Galicia N° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas E-32900 Ourense Spain
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.7203/fullpdf
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4. Effect of nitrate and incubation conditions on the production of catalase and nitrate reductase by staphylococci;Talon;Int J Food Microbiol,1999
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