Starter Cultures for Meat Fermentation

Handbook of Meat Processing

Volumn , Issue , 2010, Pages 199-218

  Cocconcelli, Pier Sandro ^a   Fontana, Cecilia ^b  

^a UNIVERSITÀ CATTOLICA DEL SACRO CUORE   (Italy)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Bacterial starter cultures for meat fermentations; Composition of commercial starter cultures in meat fermentation; Dry sausages, from mixture of frozen pork, beef and pork fat; Flavor and aroma of fermented meats combination of several elements; Meat starter cultures preparations containing living or resting microorganisms; Safety of selected bacterial starter cultures; Starter cultures for fermented meats; Starter cultures for meat fermentation; Starter cultures technological advantage in meat environment

Indexed keywords

EID: 84874010394     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780813820897.ch10     Document Type: Chapter

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