Characterisation of naturally fermented sausages produced in the North East of Italy

Meat Science

Volumn 69, Issue 3, 2005, Pages 381-392

  Comi, Giuseppe ^a   Urso, Rosalinda ^a   Iacumin, Lucilla ^a   Rantsiou, Kalliopi ^a   Cattaneo, Patrizia ^b   Cantoni, Carlo ^b   Cocolin, Luca ^a  

^a UNIVERSITY OF UDINE   (Italy)

^b UNIVERSITY OF MILAN   (Italy)

Author keywords

Italian fermented sausages; Microbial ecology; Molecular identification; Physicochemical profile; RAPD PCR; Sensorial evaluation

Indexed keywords

ACIDITY; BACTERIA; CARBOXYLIC ACIDS; ECOLOGY; ELASTICITY; FERMENTATION; FOOD PROCESSING; HARDNESS; MICROBIOLOGY; PH EFFECTS; SENSORY PERCEPTION;

ITALIAN FERMENTED SAUSAGES; MICROBIAL ECOLOGY; MOLECULAR IDENTIFICATION; PHYSICOCHEMICAL PROFILE; RAPD-PCR; SENSORIAL EVALUATION;

MEATS;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS; LACTOBACILLUS; LACTOBACILLUS CURVATUS; LACTOBACILLUS SAKEI; LISTERIA; LISTERIA MONOCYTOGENES; SALMONELLA; STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS;

EID: 11444251008     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.08.007     Document Type: Article

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