Fat Inclusion Level, NaCl Content and LAB Starter Cultures in the Manufacturing of Italian-Type Ostrich Salami: Weight Loss and Nutritional Traits †

The experiment studied the effect of two different fat inclusion levels (30% and 40%), NaCl contents (2.4 and 2.6%) and starter cultures (lactic acid bacteria (LAB) 6: L. curvatus/S. xylosus; LAB 8: L. sakei/S. xylosus) on the weight loss and nutritional composition of Italian-type ostrich salami. W...

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Detalles Bibliográficos
Autores principales: Cullere, Marco, Novelli, Enrico, Dalle Zotte, Antonella
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230627/
https://www.ncbi.nlm.nih.gov/pubmed/32290184
http://dx.doi.org/10.3390/foods9040476

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230627/
https://www.ncbi.nlm.nih.gov/pubmed/32290184
http://dx.doi.org/10.3390/foods9040476

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