Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages

Meat Science

Volumn 79, Issue 2, 2008, Pages 224-235

  Di Cagno, Raffaella ^a   Chaves Lòpez, Clemencia ^b   Tofalo, Rosanna ^b   Gallo, Giovanna ^a   De Angelis, Maria ^a   Paparella, Antonello ^b   Hammes, Walter P ^c   Gobbetti, Marco ^a  

^a UNIVERSITY OF BARI   (Italy)

^b UNIVERSITY OF TERAMO   (Italy)

^c UNIVERSITY OF HOHENHEIM   (Germany)

Author keywords

Italian PDO fermented sausages; Microbiological characteristics; Proteolysis; Volatile components

Indexed keywords

BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA; ENTEROCOCCUS; LACTOBACILLUS CURVATUS; LACTOBACILLUS SAKEI; STAPHYLOCOCCUS; STAPHYLOCOCCUS XYLOSUS;

EID: 40849147037     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.09.006     Document Type: Article

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