THE EFFECT OF SURFACE MOULD APPLICATION TO SELECTED PROPERTIES OF DRY FERMENTED SAUSAGES

THE EFFECT OF SURFACE MOULD APPLICATION TO SELECTED PROPERTIES OF DRY FERMENTED SAUSAGES

Three batches of dry fermented sausages were prepared. A proportion of the products from each batch were surface-treated with a mould starter culture, with the remaining products being smoked without mould. Physico-chemical analysis, including determination of the content of lactic acid and biogenic...

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Bibliographic Details
Main Authors:	Josef Kameník, Alena Saláková, Ivana Borkovcová, Zdeněk Pavlík, Lenka Vorlová
Format:	Article
Language:	English
Published:	Slovak University of Agriculture 2014-02-01
Series:	Journal of Microbiology, Biotechnology and Food Sciences
Subjects:	Mould culture pH value water activity lactic acid biogenic amines TBARS
Online Access:	http://www.jmbfs.org/wp-content/uploads/2014/01/7_jmbfs_kamenik_2014_fs.pdf

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