Influence of Indigenous Starter Cultures on the Free Fatty Acids Content During Ripening in Artisan Sausages Produced in the Basilicata Region
The influence of indigenous starter cultures on the free fatty acids content during ripening of »salsiccia«, a typical dry fermented sausage produced in the Basilicata region, was studied. Three batches of »salsiccia« were produced using different starter mixtures (Lactobacillus sakei G20 and Staph...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb Faculty of Food Technology and Biotechnology
2003-01-01
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| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/175394 |