Use of Acid Whey and Probiotic Strains to Improve Microbiological Quality and Sensory Acceptance of Organic Fermented Sausage

Journal of Food Processing and Preservation

Volumn 39, Issue 5, 2015, Pages 539-547

  Wójciak, Karolina M ^a   Dolatowski, Zbigniew J ^a   Kołożyn Krajewska, Danuta ^b  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

^b WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

BACILLI; CLOSTRIDIUM; FOOD STORAGE; LACTIC ACID; LISTERIA; LOCKS (FASTENERS); SENSORY ANALYSIS;

ENTEROBACTERIACEAE; LACTIC ACID BACTERIA; LACTOBACILLUS CASEI; LISTERIA MONOCYTOGENES; MICROBIOLOGICAL QUALITY; MICROBIOLOGICAL STABILITY; SENSORY ACCEPTANCE; TOTAL VIABLE COUNTS;

MEATS;

EID: 84899043369     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12259     Document Type: Article

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