Flavour profiles of dry sausages fermented by selected novel meat starter cultures

Meat Science

Volumn 58, Issue 2, 2001, Pages 111-116

  Erkkila S ^a   Petaja E ^a   Eerola, S ^b   Lilleberg, L ^b   Mattila Sandholm, T ^c   Suihko, M L ^c  

^a UNIVERSITY OF HELSINKI   (Finland)

^b NATL VET AND FOOD RES INSTITUTE   (Finland)

^c VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

Dry sausage; Flavour profile; Probiotic; Ribotyping

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS PLANTARUM; LACTOBACILLUS RHAMNOSUS; PEDIOCOCCUS PENTOSACEUS;

EID: 0035627608     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(00)00135-2     Document Type: Article

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