Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6289122 | Food Microbiology | 2011 | 9 Pages |
Abstract
⺠We determine the effect of the selected starter culture P200S34 and protease EPg222 on salchichón. ⺠We examine changes in the physico-chemical and sensory characteristics of salchichón. ⺠EPg222 may be of great interest to improve the sensory characteristics of products. ⺠Starter culture P200S34 is necessary to guarantee health safety and homogeneity.
Keywords
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Agricultural and Biological Sciences
Food Science
Authors
RocÃo Casquete, MarÃa J. Benito, Alberto MartÃn, Santiago Ruiz-Moyano, Juan J. Córdoba, MarÃa G. Córdoba,