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. |
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| 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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