Evaluación de la calidad sensorial, instrumental y microbiológica del salami tipo Italiano, añadido de cultivos iniciadores

Autor: Inô, Magda Maria Oliveira, Oliveira, Adriana Mendes, Almeida, Luiz Fernando Souza, Ramos, Eduardo Mendes, Lima, Ítalo Abreu

Publikováno v: Research, Society and Development; Vol. 9 No. 11; e66891110449
Research, Society and Development; Vol. 9 Núm. 11; e66891110449
Research, Society and Development; v. 9 n. 11; e66891110449
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The objective of this study was to produce salami with and without the addition of starter cultures and to evaluate their effect on the sensory, physical and microbiological characteristics of the products. Three treatments of Italian type salami wer

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::9f8890a43f544fc06eb9f0e1eb40bdc2
https://rsdjournal.org/index.php/rsd/article/view/10449