Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential

Scientia Agricola

Volumn 71, Issue 3, 2014, Pages 204-211

  Ruiz, Juliana Nogueira ^a   Villanueva, Nilda D Montes ^b   Favaro Trindade, Carmen Silvia ^a   Contreras Castillo, Carmen J ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b PONTIFICIA UNIVERSIDAD CATÓLICA DEL PERÚ   (Peru)

Author keywords

Bifidobacterium lactis; Fermented meat sausage; Functional food; Lactobacillus acidophilus; Sensory acceptance

Indexed keywords

EID: 84901312131     PISSN: 01039016     EISSN: 1678992X     Source Type: Journal    
DOI: 10.1590/S0103-90162014000300005     Document Type: Article

References (36)

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