Color development during natural fermentation and chemical acidification of salami-type products

Journal of Muscle Foods

Volumn 21, Issue 3, 2010, Pages 499-508

  Barbut, S ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

ACID ADDITION; CHEMICAL ACIDIFICATION; COLOR DEVELOPMENT; CURVE SHAPE; LACTIC ACID BACTERIA; MOISTURE LOSS; PH DROP; PROTEIN DENATURATION;

ACIDIFICATION; BODY FLUIDS; FERMENTATION; LIQUIDS; MOISTURE;

LACTIC ACID;

BACTERIA (MICROORGANISMS);

EID: 78649470352     PISSN: 10460756     EISSN: 17454573     Source Type: Journal    
DOI: 10.1111/j.1745-4573.2009.00198.x     Document Type: Article

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