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Effects of different starter culture combinations on microbial counts and physico‐chemical properties in dry fermented mutton sausages
This study was conducted to evaluate the effects of inoculation with different mixed starter culture combinations on microbial counts, physico‐chemical properties, and proteolytic and lipolytic properties of dry fermented mutton sausages during fermentation and ripening. Four different batches of mu...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6593374/ https://www.ncbi.nlm.nih.gov/pubmed/31289643 http://dx.doi.org/10.1002/fsn3.989 |