Research on Pork Jerky Obtained Through Fermentation with Pediococcus acidilactici
Pediococcus acidilactici was used to ferment fresh pork. After fermentation, the pork jerky was subjected to sensory evaluation and the levels of pH, free amino acids, and volatile compounds were measured. The results showed that the fermented pork jerky had a better sensory evaluation score (score:...
Guardat en:
| Autors principals: | , , , , , , , , |
|---|---|
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
InLife Institute of Animal Reproduction and Food Research, Polish Academy of Sciences
2016-03-01
|
| Col·lecció: | Polish Journal of Food and Nutrition Sciences |
| Matèries: | |
| Accés en línia: | http://www.degruyter.com/view/j/pjfns.2016.66.issue-1/pjfns-2015-0021/pjfns-2015-0021.xml?format=INT |
| Etiquetes: |
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|