Amino acid profile and sensory characteristics of dry fermented pork loins produced with a mixture of probiotic starter cultures
Author:
Affiliation:
1. Department of Food Gastronomy and Food Hygiene; Warsaw University of Life Sciences (WULS); 02-776 Warsaw Poland
2. Department of Meat Technology and Food Quality; University of Life Sciences (LULS); 20-704 Lublin Poland
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference26 articles.
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4. Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (southern Italy) as affected by the use of starter cultures;Casaburi;Meat Sci,2007
5. Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry fermented sausages: an update;Ammor;Meat Sci,2007
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