The influence of starter cultures on texture and sensorial properties of “Paio”, a Portuguese dry-cured sausage.
A traditional Portuguese dry-cured sausage called “Paio” was obtained using meat from Alentejano pig breed female 24 month aged in a traditional meat plant. For this research work three batches were inoculated. One of them was inoculated with a commercial starter composed by Lactobacillus spp., Micr...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | article |
| Language: | eng |
| Published: |
2012
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/10174/4348 |
| Country: | Portugal |
| Oai: | oai:dspace.uevora.pt:10174/4348 |