Effect of different autochthonous starter cultures on the volatile compounds profile and sensory properties of Galician chorizo, a traditional Spanish dry fermented sausage

Food Control

Volumn 33, Issue 1, 2013, Pages 6-14

  Fonseca, Sonia ^a   Cachaldora, Aida ^a   Gómez, María ^a   Franco, Inmaculada ^a   Carballo, Javier ^a  

^a UNIVERSITY OF VIGO   (Spain)

Author keywords

Fermented sausages; Lactobacillus; Sensory evaluation; SPME GC MS; Staphylococcus; Volatile compounds

Indexed keywords

EID: 84874557027     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2013.01.040     Document Type: Article

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