Behavior and effect of combined starter cultures on microbiological and physicochemical characteristics of dry-cured ham

The behaviour of two combined starter cultures and their influence on the microbiological and physicochemical characteristics of dry-cured ham have been evaluated. Three lots of dry-cured hams were tested during processing (0, 9, 48, 74, 112, 142, 166 and 211 days). Lot 1 had no added starter cultur...

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Detaylı Bibliyografya
Yayımlandı:J Food Sci Technol
Asıl Yazarlar: Toledano, Antonia María, Jordano, Rafael, Medina, Luis Manuel, López-Mendoza, María Carmen
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Springer India 2018
Konular:
Original Article
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC6342814/
https://ncbi.nlm.nih.gov/pubmed/30728553
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3465-7
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