Effect of autochthonous starter cultures in the production of "Paio", a traditional Portuguese dry- cured sausage

Traditional dry-cured sausages are highly appreciated in Mediterranean countries. The aim of the present study was to evaluate the effect of different starter cultures in the sausages Alentejano pig meat was used to prepare drycured sausages in a local factory. Staphylococcus xylosus, Lactobacillus...

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Bibliographic Details
Main Author: Dias, Igor (author)
Other Authors: Laranjo, Marta (author), Potes, M.E. (author), Véstia, Joana (author), Fialho, Rita (author), Fraqueza, Maria J. (author)
Format: article
Language:eng
Published: 2017
Subjects:
Traditional dry-cured sausages
starter cultures
Alentejano pig breed meat
food safety
Online Access:http://hdl.handle.net/10174/20288
Country:Portugal
Oai:oai:dspace.uevora.pt:10174/20288

Internet

http://hdl.handle.net/10174/20288

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