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Effect of selected dairy starter cultures on microbiological, chemical and sensory characteristics of swine and venison (Dama dama) nitrite-free dry-cured sausages.

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Title: Effect of selected dairy starter cultures on microbiological, chemical and sensory characteristics of swine and venison (Dama dama) nitrite-free dry-cured sausages.
Authors: Cenci-Goga BT; Dipartimento di Scienze Biopatologiche, Laboratorio di Ispezione degli Alimenti di Origine Animale, Facoltà di Medicina Veterinaria, Università degli Studi di Perugia, 06126 Perugia, Italy. cencigoga@unipg.it, Rossitto PV, Sechi P, Parmegiani S, Cambiotti V, Cullor JS
Source: Meat science [Meat Sci] 2012 Mar; Vol. 90 (3), pp. 599-606. Date of Electronic Publication: 2011 Oct 06.
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
Journal Info: Publisher: Elsevier Country of Publication: England NLM ID: 101160862 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-4138 (Electronic) Linking ISSN: 03091740 NLM ISO Abbreviation: Meat Sci Subsets: MEDLINE
Database: MEDLINE Ultimate
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DbLabel: MEDLINE Ultimate
An: 22032919
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
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  Data: Effect of selected dairy starter cultures on microbiological, chemical and sensory characteristics of swine and venison (Dama dama) nitrite-free dry-cured sausages.
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  Data: <searchLink fieldCode="AU" term="%22Cenci-Goga+BT%22">Cenci-Goga BT</searchLink>; Dipartimento di Scienze Biopatologiche, Laboratorio di Ispezione degli Alimenti di Origine Animale, Facoltà di Medicina Veterinaria, Università degli Studi di Perugia, 06126 Perugia, Italy. cencigoga@unipg.it<br /><searchLink fieldCode="AU" term="%22Rossitto+PV%22">Rossitto PV</searchLink><br /><searchLink fieldCode="AU" term="%22Sechi+P%22">Sechi P</searchLink><br /><searchLink fieldCode="AU" term="%22Parmegiani+S%22">Parmegiani S</searchLink><br /><searchLink fieldCode="AU" term="%22Cambiotti+V%22">Cambiotti V</searchLink><br /><searchLink fieldCode="AU" term="%22Cullor+JS%22">Cullor JS</searchLink>
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  Data: <searchLink fieldCode="JN" term="%22101160862%22">Meat science</searchLink> [Meat Sci] 2012 Mar; Vol. 90 (3), pp. 599-606. <i>Date of Electronic Publication: </i>2011 Oct 06.
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  Data: Journal Article; Research Support, Non-U.S. Gov't
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier%22">Elsevier </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>101160862 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-4138 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2203091740%22">03091740 </searchLink><i>NLM ISO Abbreviation: </i>Meat Sci <i>Subsets: </i>MEDLINE
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        Value: 10.1016/j.meatsci.2011.09.022
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        Text: English
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              Text: 2012 Mar
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