The purpose of the present study was to study the sensory effects of the starter culture Staphylococcus carnosus 833 in commercially produced Italian dried sausages.
Flavour compounds related to maturity of dried fermented sausage / Stahnke, L. H.; Holck, A.; Jensen, A.; Nilsen, A.; Zanardi, Emanuela. - I:(2000), pp. 236-237. (Intervento presentato al convegno 46th International Congress of Meat Science and Technology (ICoMST) tenutosi a Buenos Aires (Argentina) nel 27 Agosto-1 Settembre 2000).
Flavour compounds related to maturity of dried fermented sausage
ZANARDI, Emanuela
2000-01-01
Abstract
The purpose of the present study was to study the sensory effects of the starter culture Staphylococcus carnosus 833 in commercially produced Italian dried sausages.File in questo prodotto:
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