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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| Outros Autores: | , , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2017
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10174/20288 |
| País: | Portugal |
| Oai: | oai:dspace.uevora.pt:10174/20288 |