Effect of selected autochthonous starter cultures on processing and quality characteristics of Greek fermented sausages

LWT

Volumn 44, Issue 1, 2011, Pages 54-61

  Baka, A M ^a   Papavergou, E J ^b   Pragalaki, T ^a   Bloukas, J G ^a   Kotzekidou, P ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^b ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Autochthonous starter culture; Biogenic amines; Fermented meat products; Lactic acid bacteria; Sensory evaluation

Indexed keywords

AMINES; FOOD PROCESSING; LACTIC ACID; MEATS; POPULATION STATISTICS; QUALITY CONTROL;

AUTOCHTHONOUS STARTER CULTURES; BIOGENIC AMINES; FERMENTED MEAT PRODUCT; FERMENTED SAUSAGES; L. PLANTARUM; LACTIC ACID BACTERIA; LACTOBACILLUS SAKEI; MEAT PRODUCTS; QUALITY CHARACTERISTIC; SENSORY ATTRIBUTES;

FERMENTATION;

BACTERIA (MICROORGANISMS); LACTOBACILLUS SAKEI; MICROCOCCACEAE;

EID: 77956880224     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.05.019     Document Type: Article

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