Comparison of sensory properties, shelf-life and microbiological safety of industrial sausages produced with autochthonous and commercial starter cultures

Food Technology and Biotechnology

Volumn 52, Issue 3, 2014, Pages 307-316

  Frece, Jadranka ^a   Kovačevića , Dr ^b   Kazazić, Snježana ^c   Mrvcić, Jasna ^a   Vahčić, Nada ^a   Ježek, Damir ^a   Hruškar, Mirjana ^a   Babić, Ivona ^d   Markov, Ksenija ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b JOSIP JURAJ STROSSMAYER UNIVERSITY OF OSIJEK   (Croatia)

^c RUDER BO KOVI INSTITUTE   (Croatia)

^d Ministry of Agriculture   (Croatia)

Author keywords

Autochthonous starter cultures; Lactic acid bacteria; Sausage production; Sensory properties; Staphylococci

Indexed keywords

ACCIDENT PREVENTION; FOOD PROCESSING; INDUSTRIAL RESEARCH; LACTIC ACID;

AUTOCHTHONOUS STARTER CULTURES; INDUSTRIAL PRODUCTION; LACTIC ACID BACTERIA; MICROBIOLOGICAL SAFETY; ORGANOLEPTIC EVALUATION; PRODUCT CHARACTERISTICS; SENSORY PROPERTIES; STAPHYLOCOCCI;

MEATS;

EID: 84906760808     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: None     Document Type: Article

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