HIGHLIGHTS
- who: Chiara Montanari et al. from the Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy have published the article: Effects of Starter Cultures and Type of Casings on the Microbial Features and Volatile Profile of Fermented Sausages, in the Journal: Fermentation 2022, 683 of /2022/
- what: This paper studied the effect of three commercial starter cultures and two casings (natural or collagen) on Italian fermented Physico-chemical parameters (aw pH weight loss) microbiota aroma profile and sensory analysis were evaluated. A similar pH behaviour was observed Fermentation 2022, 8, x FOR PEER . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.