Effect of the use of curing salts and of a starter culture on the sensory and microbiological characteristics of homemade salamis
Homemade salamis may have their food safety guaranteed by means of the addition of curing salt and starter cultures, without loosing their traditional manufacturing recipes brought to Brazil by the Italian immigration in the early 20th century. In this work, the influence of curing salt and of a sta...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de Tecnologia do Paraná (Tecpar)
2005-06-01
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| Series: | Brazilian Archives of Biology and Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000400021 |