Technological and sensorial evaluation of Lactobacillus strains as starter cultures in fermented sausages

International Journal of Food Microbiology

Volumn 32, Issue 1-2, 1996, Pages 173-183

  Garriga, M ^a   Hugas, M ^a   Gou, P ^a   Aymerich, M T ^a   Arnau, J ^a   Monfort, J M ^a  

^a IRTA   (Spain)

Author keywords

Fermented sausages; Lactobacillus; Sensory evaluation; Starter cultures

Indexed keywords

HYDROGEN SULFIDE; LACTIC ACID;

ARTICLE; BACTERIUM CULTURE; BACTERIUM ISOLATION; ENTEROBACTERIACEAE; FERMENTATION; LACTOBACILLUS; MEAT; PH; PLASMID;

EID: 0030249325     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/0168-1605(96)01122-1     Document Type: Article

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