Effect of commercial starter cultures on free amino acid, biogenic amine and free fatty acid contents in dry-cured foal sausage

Published 2016 View Full Article

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Title
Effect of commercial starter cultures on free amino acid, biogenic amine and free fatty acid contents in dry-cured foal sausage
Authors
Keywords
Horsemeat, Microbial counts, Proteolysis, Lipolysis, Starter cultures
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 71, Issue -, Pages 47-53
Publisher
Elsevier BV
Online
2016-03-13
DOI
10.1016/j.lwt.2016.03.016

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