Evaluation of Fermented Sausages Manufactured with Reduced-fat and Functional Starter Cultures on Physicochemical, Functional and Flavor Characteristics

Fermented foods with probiotics having functional properties may provide beneficial effects on health. These effects are varied, depending on the type of lactic acid bacteria (LAB). Different probiotic LAB might have different functional properties. Thus, this study was performed to evaluate the qua...

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Detalles Bibliográficos
Autores principales: Kim, Young Joo, Park, Sung Yong, Lee, Hong Cheol, Yoo, Seung Seok, Oh, Se Jong, Kim, Hyeong Sang, Chin, Koo Bok
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597866/
https://www.ncbi.nlm.nih.gov/pubmed/26761176
http://dx.doi.org/10.5851/kosfa.2014.34.3.346

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597866/
https://www.ncbi.nlm.nih.gov/pubmed/26761176
http://dx.doi.org/10.5851/kosfa.2014.34.3.346

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