Effect of Selected Starter Cultures on Physical, Chemical and Microbiological Characteristics and Biogenic Amine Content in Protected Geographical Indication Ciauscolo Salami

The aim of the study was to evaluate the biogenic amine (BA) content of Ciauscolo salami made with and without the use of a selected started culture. Two batches of salami were made following the guidelines of the Protected Geographical Indications: with and without adding a commercial starter cultu...

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Detalles Bibliográficos
Autores principales: Ranucci, David, Loschi, Anna Rita, Miraglia, Dino, Stocchi, Roberta, Branciari, Raffaella, Rea, Stefano
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PAGEPress Publications, Pavia, Italy 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076707/
https://www.ncbi.nlm.nih.gov/pubmed/27800431
http://dx.doi.org/10.4081/ijfs.2016.5568

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076707/
https://www.ncbi.nlm.nih.gov/pubmed/27800431
http://dx.doi.org/10.4081/ijfs.2016.5568

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