Effects of Starter Cultures and Type of Casings on the Microbial Features and Volatile Profile of Fermented Sausages
In the literature, the effect of the type of casing on fermented sausages is quite unexplored, while several studies are focused on the impact of starter cultures. Therefore, this paper studied the effect of three commercial starter cultures and two casings (natural or collagen) on Italian fermented...
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| Autori principali: | , , , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI AG
2022-11-01
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| Serie: | Fermentation |
| Soggetti: | |
| Accesso online: | https://www.mdpi.com/2311-5637/8/12/683 |
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