Effect of commercial starter cultures on physicochemical characteristics, microbial counts and free fatty acid composition of dry-cured foal sausage

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DOI:10.1016/j.foodcont.2014.05.025
文献类型：期刊论文
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Elsevier

Abstract：The need for high-quality safe products has resulted in the use of starter cultures for the production of dry-cured sausages. The aim of this work was to evaluate the effect of commercial st

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