Effect of inoculation of selected Staphylococcus xylosus and Lactobacillus plantarum strains on biochemical, microbiological and textural characteristics of a Tunisian dry fermented sausage

Food Control

Volumn 32, Issue 2, 2013, Pages 707-714

  Essid, Ines ^a,b   Hassouna, Mnasser ^b  

^a INSTITUT NATIONAL AGRONOMIQUE DE TUNISIE   (Tunisia)

^b Ecole Superieure des Industries Alimentaires   (Tunisia)

Author keywords

Biochemical characteristics; Dry fermented sausage; Lactobacillus plantarum; Microbiological characteristics; Sensorial characteristics; Staphylococcus xylosus

Indexed keywords

EID: 84874576997     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2013.02.003     Document Type: Article

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