Effect of starter cultures combinations on lipolytic activity and ripening of dry fermented sausages
The effect of starter culture combinations on the quality of Turkish type dry fermented sausage (sucuk) were evaluated during ripening and storage periods. Sucuk formulations were produced without (control) and with three different starter culture combinations; i) <em>Staphylococcus carnosus&l...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2014-11-01
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| Series: | Italian Journal of Animal Science |
| Subjects: | |
| Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/3422 |