Effect of commercial starter cultures on physicochemical characteristics, microbial counts and free fatty acid composition of dry-cured foal sausage

Food Control

Volumn 46, Issue , 2014, Pages 382-389

  Lorenzo, José M ^a   Gómez, María ^a   Fonseca, Sonia ^a  

^a CENTRO TECNOLÓGICO DE LA CARNE DE GALICIA   (Spain)

Author keywords

Fermented sausage; Foal meat; Free fatty acids; Microbial counts; Physicochemical parameters; Starter cultures

Indexed keywords

EID: 84902956680     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2014.05.025     Document Type: Article

References (25)

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