Evaluation of Autochthonous Coagulase—Negative Staphylococci as Starter Cultures for the Production of Pastırma
The aim of the study was to investigate the effects of <i>Staphylococcus xylosus</i> 39, <i>S. equorum</i> 53, or <i>S. vitulinus</i> 75, previously isolated from pastırma, on the quality characteristics of pastırma, a Turkish dry-cured meat product, and to evaluate their potential use as starter cu...
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| Hoofdauteurs: | , , |
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| Formaat: | Artigo |
| Taal: | Inglês |
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MDPI AG
2023-07-01
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| Reeks: | Foods |
| Onderwerpen: | |
| Online toegang: | https://www.mdpi.com/2304-8158/12/15/2856 |
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