Effect of a novel starter culture and specific ripening conditions on microbiological characteristics of nitrate-free dry-cured pork sausages
This study evaluated the effect of a ‘formulation of selected dairy starter cultures and commercial probiotics’, associated with ‘specific ripening conditions’ in the production of nitrite and nitrate-free, low-acid, fermented pork sausage, produced in a small-scale plant in Umbria (Italy), and thei...
Main Authors: | , , , , , , |
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Format: | Article |
Language: | English |
Published: |
Taylor & Francis Group
2016-07-01
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Series: | Italian Journal of Animal Science |
Subjects: | |
Online Access: | http://dx.doi.org/10.1080/1828051X.2016.1204633 |