Effect of the use of selected starter cultures on some quality, safety andsensorial properties of Dacia sausage, a traditional Romanian dry-sausage variety

Food Control

Volumn 35, Issue 1, 2014, Pages 123-131

  Ciuciu Simion, Ana Maria ^a,b   Vizireanu, Camelia ^b   Alexe, Petru ^b   Franco, Inmaculada ^a   Carballo, Javier ^a  

^a UNIVERSITY OF VIGO   (Spain)

^b DUNAREA DE JOS UNIVERSITY OF GALATI   (Romania)

Author keywords

Biogenic amines; Dacia sausage; Dry sausages; Sensory characteristics; Starter cultures

Indexed keywords

EID: 84880589093     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2013.06.047     Document Type: Article

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