The Effect of starter Cultures on the Portuguese Traditional Sausage "Paio do Alentejo" in Terms of its Sensory and Textural Characteristics and Polycyclic Aromatic Hydrocarbons Profile
“Paio do Alentejo” is a Portuguese dry-cured sausage, made with meat from the Alentejano pig breed. The main aim of this study is to evaluate the benefits of the use of starter cultures on the quality of the sausage, mainly with regard to its sensory properties, rheological characteristics and PAH p...
| Autor principal: | |
|---|---|
| Outros Autores: | , , , , |
| Formato: | article |
| Idioma: | por |
| Publicado em: |
2014
|
| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10174/11105 |
| País: | Portugal |
| Oai: | oai:dspace.uevora.pt:10174/11105 |