Effects of <i>Lacticaseibacillus rhamnosus</i> LOCK900 on Development of Volatile Compounds and Sensory Quality of Dry Fermented Sausages

Traditional dry fermented meat products are highly appreciated by consumers. A probiotic starter culture increases their attractiveness through sensory qualities and a potential health-promoting effect. The ability to scale the laboratory solution to industrial conditions is an additional scientific...

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Autores principales: Barbara Sionek, Krzysztof Tambor, Anna Okoń, Piotr Szymański, Dorota Zielińska, Katarzyna Neffe-Skocińska, Danuta Kołożyn-Krajewska
Formato: article
Lenguaje:EN
Publicado: MDPI AG 2021
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Acceso en línea:https://doaj.org/article/8430751c8b0f4292a6c7deb2be2734ce
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