Effect of the Types of Starter on Microbiological and Physicochemical Properties of Dry-Cured Ham

This study analyzed the microbiological (Lactobacillus spp., Staphylococcus spp., mold, yeast, aerobic bacteria) and physicochemical properties [pH, salinity, water activity, volatile basic nitrogen (VBN), and thiobarbituric acid reactive substances]. The starters were used by mixing Debaryomyces ha...

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Detalles Bibliográficos
Autores principales: Kim, Sun-Gyeom, Kim, Hack-Youn
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10172822/
https://www.ncbi.nlm.nih.gov/pubmed/37181225
http://dx.doi.org/10.5851/kosfa.2023.e9

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10172822/
https://www.ncbi.nlm.nih.gov/pubmed/37181225
http://dx.doi.org/10.5851/kosfa.2023.e9

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