The influence of starter cultures on texture and sensory 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...
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| Formato: | lecture |
| Idioma: | por |
| Publicado em: |
2012
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| Texto completo: | http://hdl.handle.net/10174/4678 |
| País: | Portugal |
| Oai: | oai:dspace.uevora.pt:10174/4678 |