Effects of Starter Cultures and Type of Casings on the Microbial Features and Volatile Profile of Fe...
Effects of Starter Cultures and Type of Casings on the Microbial Features and Volatile Profile of Fermented Sausages
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Basel: MDPI AG
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Language
English
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Basel: MDPI AG
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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 sausages. Physico-chemical parameters (aw, pH, we...
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Effects of Starter Cultures and Type of Casings on the Microbial Features and Volatile Profile of Fermented Sausages
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TN_cdi_doaj_primary_oai_doaj_org_article_bec157708a6147cfa4fedb47bc4d32d2
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_bec157708a6147cfa4fedb47bc4d32d2
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ISSN
2311-5637
E-ISSN
2311-5637
DOI
10.3390/fermentation8120683
