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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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| Publicado no: | J Food Sci Technol |
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| Principais autores: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2018
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| Assuntos: | |
| Acesso em linha: | 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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