Effect of commercial starter cultures on volatile compound profile and sensory characteristics of dry-cured foal sausage

Journal of the Science of Food and Agriculture

Volumn 96, Issue 4, 2016, Pages 1194-1201

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

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

Author keywords

Dry cured foal sausage; Physicochemical parameters; Sensory analysis; Starter cultures; Volatile compounds

Indexed keywords

FRAGRANCE; VOLATILE ORGANIC COMPOUND;

ANALYSIS; ANIMAL; CHEMISTRY; FOOD CONTROL; FOOD HANDLING; FOOD QUALITY; HORSE; HUMAN; MEAT; MICROBIOLOGY; PROCEDURES; TASTE;

ANIMALS; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD QUALITY; HORSES; HUMANS; MEAT PRODUCTS; ODORANTS; TASTE; VOLATILE ORGANIC COMPOUNDS;

EID: 84956721098     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7203     Document Type: Article

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