The Use of Starter Cultures in Traditional Meat Products

Journal of Food Quality

Volumn 2017, Issue , 2017, Pages

  Laranjo, Marta ^a   Elias, Miguel ^a   Fraqueza, Maria João ^b  

^a UNIVERSITY OF ÉVORA   (Portugal)

^b FACULDADE DE MEDICINA VETERINÁRIA   (Portugal)

Author keywords

[No Author keywords available]

Indexed keywords

MEATS;

CURED MEAT PRODUCTS; FUNCTIONAL CHARACTERISTICS; ITS APPLICATIONS; PROCESS CONDITION; QUALITY AND SAFETIES; RAPID SCREENING; STARTER CULTURES; STRAIN SELECTION;

FOOD PROCESSING;

EID: 85042802559     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1155/2017/9546026     Document Type: Review

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