Bacteriobiota and Chemical Changes during the Ripening of Traditional Fermented “Pirot ‘Ironed’ Sausage”

“Pirot ‘ironed’ sausage“ (Pis) is a traditional, fermented sausage, made from different types of meat (beef and chevon), without additives or starter cultures. The physical–chemical properties (pH, water activity, fats, moisture, and protein contents) were examined in the initial meat batter stuffin...

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Detalles Bibliográficos
Autores principales: Bogdanović, Svetlana, Stanković, Slaviša, Berić, Tanja, Tomasevic, Igor, Heinz, Volker, Terjung, Nino, Dimkić, Ivica
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9913956/
https://www.ncbi.nlm.nih.gov/pubmed/36766190
http://dx.doi.org/10.3390/foods12030664

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9913956/
https://www.ncbi.nlm.nih.gov/pubmed/36766190
http://dx.doi.org/10.3390/foods12030664

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