Effect of the inoculation of a starter culture and vacuum packaging during the resting stage on sensory traits of dry-cured ham

Meat Science

Volumn 80, Issue 4, 2008, Pages 1074-1080

  Sanchez Molinero F ^a   Arnau, J ^a  

^a IRTA   (Spain)

Author keywords

Appearance; Dry cured ham; Flavour; Resting; Starter culture; Texture; Vacuum packaging

Indexed keywords

BACTERIA (MICROORGANISMS); POSIBACTERIA;

EID: 52249098017     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.04.029     Document Type: Article

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