THE EFFECT OF SURFACE MOULD APPLICATION TO SELECTED PROPERTIES OF DRY FERMENTED SAUSAGES
Three batches of dry fermented sausages were prepared. A proportion of the products from each batch were surface-treated with a mould starter culture, with the remaining products being smoked without mould. Physico-chemical analysis, including determination of the content of lactic acid and biogenic...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Slovak University of Agriculture
2014-02-01
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| Series: | Journal of Microbiology, Biotechnology and Food Sciences |
| Subjects: | |
| Online Access: | http://www.jmbfs.org/wp-content/uploads/2014/01/7_jmbfs_kamenik_2014_fs.pdf |