Effect of commercial starter cultures on physicochemical characteristics, microbial counts and free fatty acid composition of dry-cured foal sausage

Published 2014 View Full Article

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Title
Effect of commercial starter cultures on physicochemical characteristics, microbial counts and free fatty acid composition of dry-cured foal sausage
Authors
Keywords
-
Journal
FOOD CONTROL
Volume 46, Issue -, Pages 382-389
Publisher
Elsevier BV
Online
2014-06-13
DOI
10.1016/j.foodcont.2014.05.025

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