EFFECT OF SELECTED DAIRY STARTER CULTURES ON MICROBIOLOGICAL, CHEMICAL AND SENSORY CHARACTERISTICS OF VENISON (Dama dama) NITRITE-FREE DRY-CURED SAUSAGES
The aim of this study was the evaluation of the use of selected lactic acid bacteria starter culture of dairy origin in the production of nitrite-free low-acid fermented venison (Dama dama) sausage (Salame di daino) produced in a small-scale plant in Umbria (Italy), and their effect on microbiologic...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PAGEPress Publications
2011-08-01
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| Series: | Italian Journal of Food Safety |
| Subjects: | |
| Online Access: | http://www.pagepressjournals.org/index.php/ijfs/article/view/770 |