Effect of autochthonous starter cultures in the production of Paio, a traditional Portuguese dry-cured sausage
Abstract
espanolEn los paises mediterraneos, como Portugal, los embutidos curados tradicionales son muy apreciados. A menudo se siguen fabricando en pequenas unidades de procesamiento, de acuerdo con los procedimientos tradicionales. Los objetivos del presente estudio fueron evaluar el efecto de diferentes cultivos iniciadores y su concentracion optima, para reducir la carga microbiana y las aminas biogenicas en productos finales, con el objetivo de...
Paper Details
Title
Effect of autochthonous starter cultures in the production of Paio, a traditional Portuguese dry-cured sausage
Published Date
Jan 1, 2018
Journal
Issue
1
Pages
161 - 165
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