Influence of starter cultures and KCl on some biochemical, microbiological and sensory features of s...
Influence of starter cultures and KCl on some biochemical, microbiological and sensory features of soppressata molisana, an Italian fermented sausage
About this item
Full title
Author / Creator
Publisher
Berlin/Heidelberg: Springer Berlin Heidelberg
Journal title
Language
English
Formats
Publication information
Publisher
Berlin/Heidelberg: Springer Berlin Heidelberg
Subjects
More information
Scope and Contents
Contents
The effect of a multiple strain starter (KSL:
Kocuria varians
,
Staphylococcus xylosus
and
Lactobacillus sakei
) on the quality of soppressata molisana was investigated during 50 days of ripening. When compared with control batches (C, traditional production without starter and KS, addition of
K. varians
and
S. xylosus
Alternative Titles
Full title
Influence of starter cultures and KCl on some biochemical, microbiological and sensory features of soppressata molisana, an Italian fermented sausage
Authors, Artists and Contributors
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_proquest_miscellaneous_1805501876
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_miscellaneous_1805501876
Other Identifiers
ISSN
1438-2377
E-ISSN
1438-2385
DOI
10.1007/s00217-015-2591-y
