Use of starter cultures isolated from native microbiota of artisanal sausage in the production of Italian sausage-Reference-Cited by-同舟云学术

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Use of starter cultures isolated from native microbiota of artisanal sausage in the production of Italian sausage

Published:2014-12 Issue:4 Volume:34 Page:780-786
ISSN:1678-457X
Container-title:Food Science and Technology (Campinas)
language:en
Short-container-title:Food Sci. Technol (Campinas)

Author:

Santa Osmar Roberto Dalla,Macedo Renata Ernlund Freitas de,Santa Herta Stutz Dalla,Zanette Cristina Maria,Freitas Renato João Sossela de,Terra Nelcindo Nascimento

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v34n4/v34n4a20.pdf

Cited by 18 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evaluation of the Nutritional Quality and Shelf Life of Fermented Processed Sheep Salami Inoculated with Lactobacillus casei and Lactobacillus paracasei;Applied Sciences;2024-06-25

2. Novel immobilization method of Lactiplantibacillus plantarum in grains for dry food products;Food Science and Technology International;2024-01-05

3. An indigenous bacterial consortium from Argentinean traditional dry sausages as a pilot-scale fermentation starter;Journal of Food Measurement and Characterization;2023-10-14

4. Emerging Trends and Advancements in the Processing of Dairy Whey for Sustainable Biorefining;Journal of Food Processing and Preservation;2023-04-20

5. Millet Grains as an Immobilizing Matrix for Probiotics in Dry Fermented Sausage;Food and Bioprocess Technology;2023-02-02

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