Effects of starter cultures and fermentation climate on the properties of two types of typical Italian dry fermented sausages produced under industrial conditions

Food Control

Volumn 26, Issue 2, 2012, Pages 416-426

  Tabanelli, Giulia ^a   Coloretti, Fabio ^a   Chiavari, Cristiana ^a   Grazia, Luigi ^a   Lanciotti, Rosalba ^a   Gardini, Fausto ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Biogenic amines; Drying conditions; Italian dry fermented sausages; Sensory analysis; Starter cultures; Volatile profile

Indexed keywords

STAPHYLOCOCCUS;

EID: 84857679068     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2012.01.049     Document Type: Article

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