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Effect of Selected Starter Cultures on Physical, Chemical and Microbiological Characteristics and Biogenic Amine Content in Protected Geographical Indication Ciauscolo Salami
The aim of the study was to evaluate the biogenic amine (BA) content of Ciauscolo salami made with and without the use of a selected started culture. Two batches of salami were made following the guidelines of the Protected Geographical Indications: with and without adding a commercial starter cultu...
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| Publicado en: | Ital J Food Saf |
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| Autores principales: | , , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
PAGEPress Publications, Pavia, Italy
2016
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5076707/ https://ncbi.nlm.nih.gov/pubmed/27800431 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4081/ijfs.2016.5568 |
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