Assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausages

Meat Science

Volumn 76, Issue 1, 2007, Pages 46-53

  Marcos, Begonya ^a   Aymerich, Teresa ^a   Dolors Guardia, M ^a   Garriga, Margarita ^a  

^a IRTA   (Spain)

Author keywords

High pressure processing; Low acid fermented sausages; Starter culture; Traditional sausages

Indexed keywords

ENTEROBACTERIACEAE; ENTEROCOCCUS; LACTOBACILLUS SAKEI; STAPHYLOCOCCUS XYLOSUS;

EID: 33847158688     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.09.020     Document Type: Article

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